Savory Matzo Brei Recipes

SKILLET MATZO BREI WITH CINNAMON, APPLE, AND RAISINS

Steps:

• Place matzos in a bowl, and cover with water. Place a plate on surface to keep matzos submerged. Let stand for 5 minutes, and drain. Return to bowl.
• Whisk eggs and salt together in a small bowl. Add to matzo. Add sugar, apple, raisins, cinnamon, and 1/2 cup oil. Gently stir until combined.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Spread matzo mixture evenly in skillet, pressing firmly into pan. Cook, undisturbed, for 5 minutes. Carefully flip with a spatula, 1 piece at a time. (The mixture will break into 3 or 4 pieces.) Cook until golden brown, about 5 minutes. Spoon onto serving plates. Serve hot or warm with toppings if desired.

PERFECT MATZO BREI (PASSOVER)

Steps:

• Break the matzos in half, then half again, and soak them in hot water for a couple of minutes.
• Remove them and with your hands, squeeze out as much water as you can (kids love to do this!).
• Beat the eggs lightly with salt in a mixing bowl, and add the matzo and mix.
• Heat the butter in a heavy skillet and when it starts to turn brown, add the mixture.
• Either leave the mixture to set on the bottom and then turn as you would a pancake (that's how I have it); or, stir with a wooden spoon as you would for scrambled eggs.
• The matzo brei will be ready in about 5 minutes, depending on how well done you like your eggs (I like it more done and I need about 7-8minutes).
• Serve immediately with jam and/or sour cream.

MATZO BREI

Steps:

• In a mixing bowl, break the matzo into 1-inch pieces. Bring the water to a boil and pour over the matzos. Quickly toss the matzo, then drain off any excess. In a bowl, beat the eggs with a fork. Mix the eggs, salt and pepper into the matzo. Over high heat, heat the butter and oil in a large saute pan. Add the matzo and fry until crisp. Flip over to fry the other side, breaking into pieces as it cooks. Serve with Maple syrup, or preserves.

SAVORY MATZO BREI

Steps:

• Preheat the oven to 250ºF.
• Put a kettle of water (about 3 1/2 quarts) on high heat to boil.
• Meanwhile, melt 1 tablespoon margarine in a 12-inch skillet on low heat.
• Add onions, and saute over medium-high heat until soft and golden brown, stirring frequently to prevent burning, about 15 minutes.
• Add mushrooms, and continue cooking until soft, 3 to 4 minutes.
• Add rosemary, thyme, parsley, salt, and pepper, and stir to combine.
• Remove from heat, and set aside to cool slightly.
• Break eggs into a large bowl, and beat lightly.
• Add mushroom mixture, stirring well to combine.
• Make batter:
• Break matzos into 1 1/2- to 2-inch pieces directly into a colander, and pour the boiling water over them.
• Let matzo stand until softened, about 2 to 3 minutes, and add to the mushroom-egg mixture, adjusting the seasoning with salt and pepper, if necessary.
• Let stand for 5 minutes.
• Melt remaining tablespoon margarine in a 10-inch nonstick skillet over medium heat.
• Pour 1/4 cup of batter into pan to form a 3-inch pancake, lightly pressing with a spatula to make pancake even.
• Repeat, cooking 3 pancakes per batch.
• Cook pancakes until nicely browned, about 2 minutes.
• Turn and cook the other side about 2 minutes more.
• Transfer to oven to keep warm and repeat process until all the batter is used up, making about 28 pancakes.
• Serve immediately.