It’s all about the Matzo. Matzo and Eggs or so it seems. I always loved Matzo Brei since I’m a little girl, and I always wondered why it is that we only eat this delicious concoction during Passover. It’s such a delicious treat why don’t we eat it more often? In our house we usually eat it till the matzo runs out. Usually for the week of Passover, then we stop. It’s so good. Everyone has their own little special spin on it. Before I met Joel I always ate my matzo brei sweet with maple syrup sort of a matzo french toast. Joel loves it crispy and salty with a lot of pepper and since I know him he always asks for it this way. I sort of grew to love it this way as well. What’s not to love? You definitely don’t have to be Jewish to love Matzo Brei. This is how we make it around our house.
*serves 2 just barely (can and should be doubled)
3 Sheets of Matzo broken into little pieces
2 Large Eggs
Salt and Pepper
2 Tablespoons Vegetable Oil
Break the matzo into little pieces and place in a bowl. Cover with very hot water from tap. Let it stand for a couple of minutes, and then drain it. ( I usually put a plate over bowl and pour out all the water) Beat Eggs in another bowl, season with salt and pepper. Use your own discretion here, Joel likes it with a lot of salt and pepper. Combine the eggs with the drained Matzo till a batter forms. Heat the vegetable oil in a large frying pan over medium -high heat. I add the matzo mixture and start to fry it up scrambling it as I go, we like it in little pieces. ( you can make this batter into small pancakes as well and just fry up until golden brown) I cook it till it is all fryed up and crispy. It should cook up pretty quickly if the oil is hot enough. You can serve it with less salt and pepper and put jam on the side, maple syrup on it, cinnamon , whatever you like! Matzo Brei is awesome even when you feel like you can’t face another piece of matzo.