This morning we enjoyed Matzo Brei, otherwise known as fried matzo, for breakfast. This is a dish served in many different variations during the week of Passover.
However, as it is one of our favorites, I often make it during the year as well .
It is basically eggs fried with matzo, but everyone has their preferred way of making it.
Some like it savory, some sweet and some a combination of savory and sweet.
Some like it lightly scrambled and some prefer to make it into a pancake.
This is the way I have been making it for years, and seems to be our favorite version.
Matzo Brei (serves 2) (can be made in larger quantities as well)
3 matzos, broken into small pieces
½ cup diced onions (or more or less to your liking)
2- 3 tablespoons salted butter (or chicken fat or canola oil… I prefer the flavor of butter)
3 large or extra large eggs
Kosher salt
Freshly cracked pepper
Serve with your favorite preserves on the side if you like a sweet and savory combination. I do!
Place broken matzos in a colander and and pour boiling water over and drain well.
Salute the diced onions in the butter until transparent and lightly golden, but not brown.
Beat the eggs, adding the salt to the eggs, and then quickly mix in the drained matzos (they should not be too soggy).
Mix well and pour over the cooked onions.
Lightly scramble over medium to medium high heat, turning frequently Do not overcook unless you like your eggs very dry.
Taste for salt and pepper and add accordingly.
They will continue to cook on residual heat when turned off. I never overcook my scrambled eggs because I feel the flavor is lost.
