Matzo brei
A perfect Passover breakfast or brunch. This version is sweet, but you can easily make it savory. Make as many servings as you have eaters and customize to your heart's content.
Ingredients
- 2 sheets Matzo, broken into pieces
- 1-2 Eggs, lightly beaten with a bit of milk or water
- 2 tablespoons Butter, margarine, or oil
- 1 dash Vanilla (optional) for sweet version
- Toppings - sweet or savory
Instructions
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Set up the pie plates of water and egg/milk next to the griddle or pan. If you like your matzo brei soft and even almost like scrambled eggs with matzo, use 2 eggs. The minimum for crisp, dry matzo brei is 1 egg per 2 sheets of matzo. Soak the matzo in the water for a few minutes - more than 1, but nowhere near 5 minutes. If necessary, gently turn the pieces over in the water, but it’s easier to use enough water that you do not have to do that.
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Lift them out of the water, and tip the pieces to drain off most of the water, and put the matzo into the egg/milk or water mixture. (To the egg mixture, if you're using them, add the optional vanilla for sweet or salt and pepper for savory.) I lift the matzo pieces out of the water with my hands and gently brush off the extra water. How long you leave the matzo in the water determines how soft the matzo brei will be and how much egg mixture the pieces will soak up.
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When you put the matzo in the egg mixture, melt the butter/margarine or heat the oil in the griddle or pan. Again, the matzo soaks for a short time to absorb the liquid. How much you want it to absorb is your choice - the more egg mixture and the longer the soaking time, the softer the matzo brei. I let mine soak only about 1 or 2 minutes.
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After the matzo pieces have soaked up egg mixture on both sides (turning if necessary), place them in a single layer on the griddle or pan if you want crispy matzo brei. If you like your matzo brei soft, you can pile it onto the griddle or pan. You can add any excess egg mixture while the matzo brei is frying - either sparingly on top of each piece as you put it in, or less carefully added so that it spreads out in on the griddle or pan. When you add the flavorings depends on what they are. For example, salt and pepper or vanilla will go in the egg mixture or be sprinkled on as the matzo brei cooks. By contrast, cinnamon and sugar or maple syrup are generally added after the matzo brei is done.
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Fry until one side browned, then turn over and brown the other side.
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Serve immediately.