ECHO EATS

Hi there, I’m Rebeka Boxer, aka Mrs. Kosher Guru! As a passionate foodie and avid traveler, I love recreating dishes that remind me of my childhood or ones I’ve discovered on my adventures. I’m all about keeping things quick, simple, and made with easy-to-find ingredients. With Purim falling on a Friday this year, I wanted to make sure I don’t head into Shabbos feeling like I’ve overdone it. So, I’ve decided to whip up a delicious brunch! I’ve created a few brunch-inspired, seudah-worthy dishes fit for royalty—perfect for tantalizing your family’s taste buds too. 

Salami and Eggs 

Serve these right away and try not to turn your back on them! The kids will gobble them up before you even have a chance to get anything else on the table.

Ingredients 

1 12-oz bullet salami, cut into slices and quartered 

8 eggs

¼ tsp.  pepper 

Directions

Add salami to a sauté pan and sauté until oils are released and the salami browns, about one to two minutes. Remove the salami from the pan and set aside. Spray the pan so that the eggs don’t stick. Crack the eight eggs into a glass making sure to check for blood spots and whisk until uniform. Add pepper to the egg mixture. Pour the eggs into the frying pan and add the salami. With a spatula, keep moving the eggs around the pan to scramble and cook them.

It will be ready when it’s no longer translucent. Don’t overcook, or it will be rubbery. 

Sweet Potato Pastrami Hash 

Add some sunny side eggs on top to bring this dish to another level. 

Ingredients

2 large, sweet potatoes, diced into small equal-sized pieces

1 large, sweet onion, chopped small

1 package sliced pastrami, cut into small pieces

3 Tbsp. olive oil, divided 

¼ tsp. salt, or to taste 

¼ tsp. pepper, or to taste 

Directions 

Preheat the oven to 400 degrees. Cut the sweet potato into small, equal pieces and place them on a greased cookie sheet. Toss with one tbsp. oil, season with salt and pepper, and spread in an even layer. Roast in the oven for about 15-20 minutes, checking after 10 minutes until soft and cooked through, making sure it doesn’t burn but has a nicely caramelized exterior.

In a sauté pan, sauté onions with the remaining three Tbsp. oil until caramelized for about 10 minutes. Add the cut pastrami to the onions and sauté until the pastrami shrinks down a little and is heated for about five minutes. Add cooked sweet potato to the onion and pastrami mixture. Adjust seasoning if needed and serve right away. For an added bonus, top with sunny side up eggs.  

Sourdough BLT

Prepare to lick your fingers – it’s that good!

Ingredients 

1 loaf sourdough bread or your favorite sandwich bread sliced and toasted 

2 packages beef fry 

2-3 Tbsp. brown sugar, optional 

Mayonnaise, for spreading 

Green leaf lettuce or romaine 

Sliced ripe beefsteak tomato, about ¼ inch, laid on a paper towel to absorb some of the liquid 

Ripe avocado (optional but adds a nice creamy texture) 

Salt and pepper 

Directions 

Preheat oven to 350 degrees. On a metal baking sheet lined with parchment paper, spread the beef fry in a single layer. If you like the sweet and salty combination, sprinkle some brown sugar on the beef fry (otherwise, skip this step). Place the beef fry in the oven for about seven to ten minutes, making sure it doesn’t burn – it cooks down very fast 

Meanwhile, toast your sliced sourdough and spread a layer of mayonnaise on both sides. Add sliced tomatoes and sprinkle with a little salt and pepper. Add a nice amount of beef fry to your sandwich, add some green leaf lettuce or romaine, top with sliced avocado, and add the other slice of bread on top.  

Sheet Pan Pancakes 

This is easier than cooking pancakes in batches and everyone can enjoy it at the same time. 

Ingredients 

1.5 cups almond milk or any nondairy milk 

4 Tbsp. lemon juice 

4 Tbsp. sugar 

2 eggs 

4 Tbsp. oil

1 tsp. vanilla 

2 tsp. baking powder 

1 tsp. baking soda 

2 cups flour 

Toppings 

¼ cup sliced strawberries

¼ cup chocolate chips 

¼ cup blueberries 

¼ tsp. cinnamon 

1 Tbsp. brown sugar 

1 Tbsp. oil 

Directions 

Preheat the oven to 425 degrees. Combine nondairy milk and lemon juice to create buttermilk. Then add sugar, eggs, oil, and vanilla, and mix. Add flour, baking powder, and baking soda. Mix until it creates a smooth batter. 

Spread on a heavily greased or parchment-lined 9 x 13 rimmed baking sheet.  When adding toppings, divide the sheet pan pancakes into four sections. In the first section, add blueberries. In the second section, add chocolate chips. In the third section, add sliced strawberries. In the fourth section, combine cinnamon, sugar, and oil, dollop onto the batter, and swirl with a knife. 

Bake for about 15-18 minutes or until set. Cut into squares and serve warm with some maple syrup.