Good Friday Matzo Brei

In food on 04/22/2011 at 5:22 pm

Today is Earth Day and my brother’s birthday. Happy Birthday Bro!

I’ve always wanted to try matzo brei because Jews cry tears of happiness when it’s whispered in casual conversation. There was some dollar matzo at the A&P when we went to get white eggs for the other half’s Easter pysanky project, so I decided that’s what we would have for dinner.

From what I can tell, it’s like French toast with crackers instead of bread, or any dish coated in egg, as in Singapore chili crab. Actually I thought it would be more like chilaquiles where you make tortilla chips soggy in a sauce, but this is even more utilitarian, you just use water to soften the matzo.

Ruth Reichl’s recipe should be pretty authentic, so I used it and added some twists for more color and flavor.

1. Melt butter in a pan on low heat.

2. Meanwhile slice a medium red onion and add to the pan. Let the rings caramelize, about 5 min.

3. Break up matzo in a colander and run under cold water until slightly soggy. Gently toss with your hands so all pieces are soaked.

4. Transfer matzo to another bowl and add 1 egg per matzo used. Add salt, pepper, and nutmeg. Gently mix with a fork until all pieces are equally soaked.

5. Saute matzo mix with the onions on low heat until egg is thoroughly cooked, ~5 min.

6. Add optional ingredients to bulk up the meal: bacon, lox or other meat, or shredded cheese for ooey gooey goodness. Here I added chopped scallions, and topped liberally with Louisiana hot sauce. There is also a sweet version you could make with brown sugar, raisins, cinnamon and apples that could be done for dessert. Top with berry jam or marmalade, fresh whipped cream and/or fruit.

7. For a crispy crunch, leave matzo brei in a thin layer in the pan to develop a crust. Resist the urge to touch it. Flip once and leave again.

The verdict: easy anytime meal. Also, a good way to stretch out a dish if you don’t have enough eggs to feed a crowd. The crackers add bulk to make it quite filling. Just make sure to liberally season the ingredients. Most store-bought matzo is pretty bland.

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