Passover is at its halfway point, and those observing the eight-day Jewish holiday by giving up leavened bread for its duration may be missing their bagels right about now. Food writer Rachel Rappaport, who writes the Web log “Coconut & Lime,” has just the solution: Everything Matzo Brei. “Since we can’t have our favorite breakfast of everything bagels with lox and cream cheese during Passover, we have the next best thing,” she said, of her savory version of a traditional Passover egg dish.

And, after Passover, Ms. Rappaport’s recipe is a tasty way to use up that extra box of matzo left in the cupboard.

4 eggs, room temperature
1 teaspoon sour cream
3 1/2 sheets everything matzo (or plain matzo flavored with salt and pepper), broken into small pieces
1 tablespoon capers
1 ounce smoked salmon, diced
Nonstick spray or butter

1. In a large bowl, whisk together sour cream and eggs until fluffy.

2. Whisk in the salmon, matzo, and capers.

3. Spray a nonstick pan with oil or butter and add the mixture. With a whisk, scramble the mixture in the same fashion as plain scrambled eggs. Keep in mind that matzo brei cooks faster than scrambled eggs due to the dryness of the matzo.

4. Cook until eggs are set to your preference, about 3 minutes.

Serves: 2-4