Amazing Matza Brei Recipes
AMAZING MATZA BREI
This amazing breakfast is good any time of the year, not just in Passover!
Provided by Teddy $
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 13m
Yield 1
Number Of Ingredients 4
Steps:
- Whisk eggs together in a bowl. Add half-and-half, matzo pieces, and salt. Let soak for 5 minutes.
- Heat a small nonstick skillet over medium heat. Pour in egg mixture; cook until eggs are firm on the bottom, 2 to 3 minutes. Stir with a spatula until scrambled and firm, 1 to 2 minutes.
Nutrition Facts : Calories 474.6 calories, Carbohydrate 28.1 g, Cholesterol 766.4 mg, Fat 26.8 g, Protein 30 g, SaturatedFat 10.5 g, Sodium 459.8 mg, Sugar 2.6 g
MATZO BREI
Learn how to make the best Matzo Brei! Easy savory fried matzo recipe. Based on my Bubby's old-school recipe with a Gluten Free option.
Provided by Alyssa Brantley
Categories Breakfast
Time 10m
Number Of Ingredients 6
Steps:
- Break your matzo board into pieces. I prefer larger pieces around 1"-2" square. Place the broken matzo in a bowl and cover with boiling water.
- Let matzo sit in boiling water for 2 to 3 minutes and drain.
- In a separate bowl, beat egg with salt, pepper and chopped dill. Toss in drained matzo and mix well.
Nutrition Facts : ServingSize 1 recipe, Calories 245 kcal, Carbohydrate 23 g, Protein 8 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 185 mg, Sodium 715 mg
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Servings 4Total Time 1 hr 5 minsCategory Scrambled Eggs
- Melt 1 tablespoon butter in a large skillet (not nonstick) over medium. Add sliced onion and 1/2 teaspoon salt; cook, stirring occasionally, until translucent, about 8 minutes. (If you insist, you can use oil instead of butter to cook the onions.) Reduce heat to low, and cook, stirring occasionally, until onions are fragrant and brown, about 45 minutes. (Watch carefully to keep onions from burning.) If the onions start to stick, add 1 tablespoon of water from time to time and allow it to evaporate.
- Break matzos into a strainer or colander until pieces are fairly small (about 1 inch); discard any crumbs that fall through strainer. (If you’re cooking with a child, let them do this; smashing things up is very satisfying work.) Briefly run matzo pieces under running tap water until just moistened; transfer to a medium bowl. Add eggs and caramelized onions, and mix thoroughly.
- Wipe skillet clean, and melt remaining 1/4 cup butter over medium-high. When butter is sizzling, add matzo mixture and sprinkle with remaining 3/4 teaspoon salt. Cook, stirring occasionally, until eggs are set and you have some golden crisp bits, 3 to 4 minutes. Serve to 4 very happy people.
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5/5 (53)Total Time 15 minsCategory BreakfastCalories 338 per serving
- Cover the matzo pieces with very hot tap water. Let stand and soften for about 30 seconds, then drain into a colander.
- Wipe your bowl clean with a paper towel and use it to whisk together the eggs, vanilla and cinnamon.
- Add the drained matzo pieces to the egg mixture. Using a fork, mix well, until the ingredients form into a batter.
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Author Sarah StrongPublished 2021-03-20
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- Matzah Chilaquiles from Jew Hungry. Chilaquiles is a traditional Mexican breakfast made with tortilla chips simmered in sauce and topped with some combination of eggs, cheese, chicken, and veggies.
- Grilled Matzo Brisket Wraps from Panini Happy. Matzo sandwiches always seem like a good idea, except as soon as you take a bite, cracks appear everywhere and your sandwich turns into just a pile of stuff.
- Spinach, Feta & Artichoke Matzo Mina from Tori Avery. Seders at my aunt’s house always included matzo pie, a layered dish stuffed with spinach, artichokes and cheese that resembled a lasagna.
- Spinach-Matzo Lasagne from Food Schmooze. Matzo that’s been soaked in water makes a delicious substitute for noodles. This recipe leans on jarred marinara, which makes it weeknight-friendly — just be sure to choose the best-quality tomato sauce you can find.
- Spiced Matzo-Stuffed Chicken Breasts from Epicurious. Stuffing boneless, skinless chicken breasts is a great way to make them exciting. This recipe calls for matzo farfel (small pieces of matzo), but it’s also a great way to use up all those bits and pieces of matzo hiding at the bottom of the box.
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- Chocolate Matzo Crack from Lexi’s Clean Kitchen. We couldn’t not include matzo crack in this roundup! This healthier recipe calls for grass-fed butter, dark chocolate, and gluten-free matzo, but you can use whatever matzo you have on hand.
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- Break the matza into smallish pieces and place in a sieve over a bowl. Pour the hot water over, then leave the matza in the steam while you prepare the custard.
- The matza should be pliable but not soggy. Place a layer of it in a small baking dish, sprinkle over a few raisins, add another layer of matza, more raisins etc. Continue until all the matza and raisins are used up.
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- Sauté your diced onion in a medium sized pan with 1 tsp of oil on a very low heat until it is golden about 10 minute.
- Meanwhile combine in blender your 1 tablespoon hummus, 1/3 cup silken tofu, 3/4 cup non-dairy milk, 1 tablespoon nutritional yeast, 1/4 teaspoon garlic powder, 1/2 teaspoon black salt, 1 1/2 teaspoon corn starch, 1/4 teaspoon black pepper, and 1/4 teaspoon maple syrup. This is the time to add the turmeric if using. It won't affect the taste just the eggy color. Blend until smooth.
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- While you matzo is soaking take that last 1/4 cup of silken tofu and mash it with a fork. You don't want a smooth paste as this will help approximate the curds that are formed when you cook eggs. Now stir this tofu into the soaking matzo and batter and you are ready.
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