Brisket & Matzo Breakfast Bruschetta

with soft scrambled eggs

I’ve been waiting to share this exciting news with you all, but seeing as how the big day is fast approaching, I figure that I can spill the beans. Today is my last day at my current job in the finance industry! I am starting a new, more creative endeavor next week, and I cannot wait. I’ve been working in finance since I first moved to New York over three years ago, and I think it is time for me to finally move into a field that better suits my interests. I can’t wait to start at my new company. Everyone seems incredibly nice, the atmosphere is upbeat and energetic, and I think that whatever talents lie within will be able to be better utilized in my new position. I have met a lot of absolutely wonderful people where I work right now, many of whom I hope to continue to be friends with and chat about good food with for years to come. I appreciate all of the opportunities that have been provided to me over the years in this industry, and I know that they will be put to good use in my new career path. It’s going to feel strange not trekking into midtown Manhattan every morning, but I think that somehow I’ll manage. My new office is fairly walk-able from Union Square, and I’m really looking forward to being able to enjoy that walk each day.

Brisket & Matzo Breakfast Bruschetta

My awesome coworkers gave me a proper send-off.
Starting a new job is already a little nerve racking. Meeting new people, figuring out new systems and programs, and thinking, “I hope they like me!” I love change, though, so even if I have some butterflies in my stomach the night before I start, I know that I’ll wake up with lots of energy, ready to go. If I wasn’t a fan of trying something new, I guess I wouldn’t be in New York in the first place! Kramer and I had always loved the city, and visited together a number of times before deciding to take the plunge and move here, but we had never lived in a major metropolitan area before and it certainly took some getting used to. Getting rid of our cars was a huge step in itself. How were we going to go to the grocery store or buy an air conditioning unit? Obviously we found a way, but it took a bit of navigation and more than a few screw-ups along the way. I remember my first grocery expedition in New York, and it wasn’t pretty. I bought myself one of those granny carts and walked down to the supermarket in icy February, back when snow would actually stick to the streets for more than a day or two. I was pushing my giant haul back to the apartment when I slipped on a patch of ice and went flying, landing directly on top of my cart and smashing a number of items, including milk and eggs. People saw me fall, but of course, nobody helped, so I gathered my things and my pride and limped home. After that, I got my groceries delivered. The $5 delivery fee is more than worth risking another tumble! Not that I was too embarrassed – everyone falls, right?

Brisket & Matzo Breakfast Bruschetta

How do you think I cheered myself up when I got home from the store that day? Breakfast, of course, and a big one at that. Breakfast is my absolute favorite meal of the day, so much so that we’ll often eat it for dinner, too. I’ve partnered with McCormick this spring to share with you some of my favorite brunch and breakfast recipes, and I’m thankful for the inspiration! I already showed you my Butternut Squash and Leek Latke Benedict, but I figured that scrambled instead of poached eggs were in order this time around. I made Homemade Matzo this past weekend, and I wanted to use it in a recipe for McCormick. They have some awesome spring gathering and party tips and recipes on their Pinterest board, so I perused those to get some ideas. I wanted to create something that could be served buffet style, as suggested for big parties, and while Kramer and I happened to be alone the day I made this, I laid everything out and we had fun assembling our own bruschetta. To make things easier and in the spirit of McCormick’s suggestion to plan ahead, I made the brisket in my crock pot, which made my life a hell of a lot easier by not having to check on anything while it cooked. I just threw the meat in the slow cooker and let it go. The sliced brisket is moist and tender, alongside my crispy homemade matzo, fresh cherry tomatoes, and soft scrambled eggs, Kramer and I devoured these appetizers one after another, until we were both full and happy. These are hearty, crowd-pleasing appetizers or hors d’oeuvres, so celebrate spring (or a new job) with some brunch – you deserve it!

Brisket & Matzo Breakfast BruschettaWrapping some cookies for friends earlier this week.
Brisket & Matzo Breakfast Bruschetta
Just marinate your brisket overnight, toss it in your crock pot, and you’re ready to eat!

Brisket & Matzo Breakfast Bruschetta
Happy brunching!

Brisket & Matzo Bruschetta
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 as a side/appetizer
Crispy homemade matzo topped with soft scrambled eggs and tender crock pot brisket.
For the Crock Pot Brisket:
  • 1 4-pound brisket
  • juice of 1 large orange (or 3 small tangerines)
  • 2 shallots, minced
  • 4 cloves of garlic, minced
  • 1 jalapeno, minced
  • ¼ cup cilantro leaves
  • 1 1-inch piece of ginger, minced (optional)
  • 1 teaspoon kosher salt
  • 1 teaspoon McCormick ground mustard
  • ¼ teaspoon ground black pepper
  • 1 pinch McCormick Cinnamon
For the Eggs:
  • 8 large eggs
  • 2 teaspoons water
For Assembly:
  • matzo
  • sliced cherry tomatoes
  • scrambled eggs
  • sliced brisket, plus its sauce
  • cilantro leaves, for garnish
For the Brisket:
  1. Combine all of your brisket ingredients together and place in a airtight container or sealable bag. Allow the brisket to marinate for at least 4 hours, but overnight is best. When you are ready to cook the brisket, spray your crock pot with some cooking spray or grease with olive oil, place the brisket and the marinade/juices inside, and cook for 4 hours on high or 8 hours on low.
  2. When your brisket is done, remove it from the crock pot and place on a cutting board. Strain the juices from the crock pot, discarding any pieces of vegetable from the marinade. Place the sauce in a small pot and reduce for 10 minutes, stirring occasionally.Slice the brisket against the grain, place on a platter, and cover with foil to keep warm until ready to use.
For the Eggs:
  1. When you are nearly ready to eat, heat a medium sized pot over medium heat. Crack your eggs into a medium sized bowl and whisk until combined with 2 teaspoons of water. Grease your pot, then add the eggs and use a spatula to gently fold and turn until the eggs are scrambled. I like to use a pot as it helps to retain moisture in the eggs versus a wider surface like a pan, but it's totally up to your eggy preferences. When the eggs are cooked, remove from the heat and either cover with foil to keep warm or place in a warmed serving dish and cover with foil.
For Assembly:
  1. I think that make-your-own is a good way to approach this; brunch buffets are always fun! Set everything out and allow the guests to build their own bruschetta using the mazto. I like to lay the tomato down first, as the slices help to kind of cradle the eggs, then I put the brisket on last. Top with a little sauce and cilantro leaves and enjoy!


17 Responses

  1. Jane M says:

    Best of luck in your new career! Can’t wait to hear all about it! Brisket and matzo look Devine! YUUM!

  2. Congrats on your new job. I hope this a start of something new and wonderful for you. The steak looks luscious on the matzo by the way; Such a clever way to use it.

  3. Congrats on the new gig! Starting a new job is always exciting, and I’m looking forward to hearing more about it!

  4. Anthony says:

    This looks very tasty, and best of luck in your new job!

  5. Sydney this looks like my perfect winter breakfast. Good luck with your new job, just keep your head up and wear a smile on your face. I look forward to hearing about your first day.

  6. Anna says:

    Congratulations on the new job!! :)

  7. Congratulations on the new job! Sounds very exciting, Sydney! That cake looks amazing too. You are a rare breed that likes change. That’s a great way to live life.

  8. Tieghan says:

    Good luck at you knew job!!

  9. Rachael says:

    So excited for your new job! <3 Congratulations!

  10. Congrats on your new job! Sorry about the fall though. I would’ve totally helped you if I was there :)

    And awesome breakfast item. I could eat this every day of the week!

  11. […] along with your guests! So far, I’ve made Butternut Squash and Leek Latke Benedict and Brisket and Matzo Breakfast Bruschetta, and I figured I’d finish things off with a beverage to wash it all down with. With a pop of […]

  12. Hooray for new creative jobs! Love the idea of a brisket breakfast bruschetta; I just finished the last of our Passover brisket up, but I know what to do with the leftovers next time!

  13. Lynna says:

    I hope your new work place will welcome you! Good luck! :) I`m loving this bruschetta, mainly because of the little piece of brisket on top of each bread slice.

  14. […] along with your guests! So far, I’ve made Butternut Squash and Leek Latke Benedict and Brisket and Matzo Breakfast Bruschetta, and I figured I’d finish things off with a beverage to wash it all down. With a pop of […]

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