Matzo Brei

Standard

Happy Passover!

I love Matzo Brei.  We eat it year round and it is a go-to breakfast for me.  Though I have been a little afraid to post this recipe.  I have learned that there are literally hundreds of ways to make matzo brei and people have very strong opinions that their way of making it is correct.

This is the way my husband makes it and so this is the way I know and I think is correct.  Though even he has a few variations:  add in fried onions (mmm), douse with jam (meh I like mine savory, not sweet), use everything matzo for added flavor. Some people put cinnamon and sugar on it, some people serve it with syrup, and some serve it with sour cream and applesauce.

And then there are differences in ways of cooking it.  We serve it more like a scramble but I have heard of making it like a big pancake or an omelet.  And some people don’t even break up the matzo and treat it more like french toast with milk and vanilla mixed in with the egg.

So basically you can make matzo brei to suit your taste and desires.

Matzo Brei

From my husband

makes 2 servings

4 sheets matzo

4 eggs (basically you want one egg per matzo sheet)

butter for the pan

salt and pepper

 

Break the matzo roughly into quarters and place all the pieces in a medium bowl.

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Fill the bowl with hot water and count to fifteen.

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Flip the matzo over and count to fifteen again.

Drain the water.

Add in the eggs and stir until the matzo is very well combined and paste-like. Set aside.

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Melt about 1 tablespoon of butter in a nonstick skillet.  Let the butter get hot but not browned.

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Add in the matzo/egg mixture and fry, stirring occasionally until the egg is no long shiny and runny but absorbed into the matzo.  I also like to make sure there are some pieces that get brown and crispy.

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Serve immediately and top with desired salt and pepper.

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Matzo Brei

makes 2 servings

4 sheets matzo

4 eggs

butter for the pan

salt and pepper

Break the matzo roughly into quarters and place all the pieces in a medium bowl.

Fill the bowl with hot water and count to fifteen. Flip the matzo over and count to fifteen again.

Drain the water.

Add in the eggs and stir until the matzo is very well combined and paste-like. Set aside.

Melt about 1 tablespoon of butter in a nonstick skillet.

Add in the matzo/egg mixture and fry, stirring occasionally until the egg is no long shiny and runny but absorbed into the matzo.

Serve immediately and top with desired salt and pepper or other toppings.

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