April 16, 2006

Matzo Brei

5 eggs
3 1/2 pieces Everything matzo (or plain*), broken into pieces
2 tablespoons milk

In a small bowl, scramble the eggs and milk, add the broken matzo, salt and pepper. Stir to combine. Pour into a buttered frying pan. Cook as you would scrambled eggs, keeping in mind matzo brei cooks faster due to the dryness of the matzo, about 3-6 minutes until set. Serve immediately.

Yield: 2 servings.

*if you use plain, unflavored matzo, you may need to add more salt and pepper to counteract the blandness. Everything matzo are very flavorful and do not need as much salt or pepper.

My thoughts:

This makes a great breakfast at Passover when you are likely to have matzo in the house. We have a great source for Everything matzo (matzo flavored in a similar way to an Everything bagel) and eat it throughout the year. Even though it sounds odd to basically cook crackers into your scrambled egg, it's really quite tasty. The trick is to have the right matzo to egg ratio, too many matzo and it's too dry, too much egg and it's runny. We think have found the perfect consistancy, but of course you can play around with it. A lot of people make sweet matzo brei but neither of us are fans of sweet dishes as main courses and prefer this savory recipe.

Another fun recipe for matzo brei I created appeared in the New York Sun. Read it here.