Matzah Brei Monday

Now that Passover has come and gone, I am sure a few of you have some of that pesky matzah leftover. What to do, what to do?

A recent blog post on Shami’s Gourmet expressed a strong love of eggs. To clarify, that was written by my other half. I actually hate eggs. I don’t mind them in baked goods or a tasty pisco sour, but as a rule, eggs do not pass through these lips.

Except during Passover. I will be honest, I usually do not “keep Passover” per se, but I do like a good sheet of matzah now and then. Why not? After all, it’s just a really big cracker!

So why am I now talking about eggs and matzah? Well, the “matzah brei” of course.

Wikipedia says it best:

Matzah brei, sometimes spelled matzah brie or matzo brei, is a dish of Ashkenazi Jewish origin made from matzo fried with eggs. There are many recipes for this dish. Typically the dry matzo is briefly softened in hot water or milk, broken into pieces, mixed with eggs, and pan-fried in butter, oil or schmaltz. It may be formed into a cake, like a frittata, or broken up and cooked like scrambled eggs. It can be savory or sweet. It may be combined, omelette-style, with other foods. It may also be topped with sauces such as apple sauce, salsa or preserves. Some eat it with sugar, syrup, or jelly.

This was our lazy breakfast yesterday morning. Since my other half “sous-vided” over a dozen eggs earlier in the week, we only had 3 fresh ones left which meant we were going to have to share. While not huge (and I must admit it would have been great with a few slices of crispy bacon on the side. . .don’t strike me down!!) it was indeed quite filling.

Servings: 2

Ingredients

3 eggs
2 sheets of matzah
1 tbsp butter
1/4 – 1/3 cup of Milk
Non-stick cooking spray
Sugar

Instructions

  • Boil 2 cups of water
  • Meanwhile whisk together the three eggs and milk.
  • In a separate bowl break up the 2 sheets of matzah.
  • Pour the boiled water over the matzah to soak (cover bowl) and let sit for a minute or two.
  • Drain the water from the matzah and then add the softened matzah to the egg & milk mixture.
  • Spray some non-stick cooking spray into a pre-heated fry pan (I prefer a smaller pan as I like to make individual portions).

    First side.
    First side.
  • Add butter. Once the butter has melted, add the egg mixture and let it sit. After a few minutes move around the raw egg mixture so it gets a chance to cook on the bottom.
  • After 5 minutes (or as soon as it looks like the eggs are starting to settle), place a plate face down over the pan and then flip it over. With the cooked side up, slide the matzah brei back into the pan so the bottom gets a chance to fully cook and get browned.

    After you flip it over.
    After you flip it over.
  • Keep it in the pan until it reaches the consistency you want. The end result is an omlette. We happen to like them a little on the looser side, but others prefer theirs dryer and more fully cooked. Whatever works for you.
  • Slide on your plate and top with sugar.
  • Lastly, enjoy.
Bon Appetit!
Bon Appetit!

As the Wiki article said, there are many options for your topping. Personally, we enjoy sugar. My dad on the other hand like his savory and adds garlic.  And now that we are really digging on the Truffle, Parmesean & Black Garlic Seasoning, it looks like as soon as we get some more eggs, our next one will definitely be on the savory side!

No matter how long you have the maztah, or how stale you think it might be, a matzah brei is a great way to finish up the box. Besides, now there really is no reason to waste any food.

Bon Appetit

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