MATZAH BREI
Matzah brei is a staple Jewish Passover dish for breakfast, brunch or dinner. It's a simple mixture of eggs and crumbled matzah crackers - like a matzah French toast
Provided by Victoria Prever
Time 25m
Number Of Ingredients 4
Steps:
- Put the matzah pieces in a large flat bowl or tray. Pour over 150ml of hot water and make sure all the matzah is covered. Set aside to absorb the water for about a minute, making sure they're evenly soaked. You want it a bit puffy but not disintegrating. Discard the excess water.
- Beat the eggs in a large bowl with the salt and add the matzah pieces. Stir to combine.
- Heat the butter in a 25cm frying pan over medium heat until it foams. At this point, you can either pour in all of the egg and matzah mixture, and spread it in a flat layer in the pan, or form into four smaller patties. Leave the matzah brei to set for about 4-5 mins - it should be golden on the base.
- Use a spatula to flip the individual matzah brei or smaller patties over, and cook them for another 4-5 mins until golden brown. Serve immediately with a sprinkle of salt or your choice of toppings.
Nutrition Facts : Calories 247 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.61 milligram of sodium
MATZO BREI
Matzo brei (pronounced like fry) is one of the few dishes from my childhood that I'll never outgrow. The dampened shards of matzo mixed with beaten eggs and milk and then cooked in butter will never go out of style. I like to serve this matzo brei recipe in one big piece, but you can also scramble the mixture. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Breakfast
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Coarsely crumble matzo crackers into a fine mesh sieve set over a large bowl; reserve crumbs in bowl. Place sieve under cold running water until matzo is softened, about 15 seconds; drain. Stir softened matzo, eggs, milk, crumbs and salt until combined. , Melt 3 tablespoons butter in a large skillet over medium-high heat; add half of the matzo mixture. Cook, without stirring, until bottom is golden brown, 3-4 minutes; flip. Cook until bottom is golden brown and eggs are cooked through, 3-4 minutes. Transfer to platter. Repeat with remaining butter and matzo mixture. Serve hot with maple syrup if desired.
Nutrition Facts : Calories 296 calories, Fat 14g fat (7g saturated fat), Cholesterol 210mg cholesterol, Sodium 319mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
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.
MATZA BRIE/FRIED MATZA
Make and share this Matza Brie/Fried Matza recipe from Food.com.
Provided by Caryn Gale
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Break matza into bite size pieces and place in large bowl.
- If you like sweet matza brie as we do you can add the sugar and/or apple juice concentrate at his point.
- Slowly pour boiling water over the matza until matza starts to get soggy, but not soaked.
- About 1/2-1 cup of boiling water.
- I usually pour half, stir and wait a minute to see if it needs more.
- Beat eggs and add to matza mixture.
- Season with salt and pepper.
- Heat frying pan with oil/butter/margarine and place entire mixture inside.
- You can cover and let it fry on a low heat and then try to flip whole or in sections when it has set.
- My family likes that I fry it liked scrambled eggs and it is separate and clumpy.
- Serve with sugar, jelly or sourcream.
More about "matza briefried matza recipes"
EASY MATZOH BREI RECIPE FOR PASSOVER | MATZO BREI — THE MOM 100
From themom100.com
Cuisine JewishTotal Time 10 minsCategory BreakfastCalories 303 per serving
- Melt the butter in a large skillet over medium heat. Add the onions, season with salt and pepper and saute for about 4 minutes, until softened.
- Meanwhile break the matzohs into pieces about 1-inch in size and place them in a bowl. Have a strainer ready. Fill the bowl with hot water so that the matzoh is covered. Let sit for 30 second, then drain the matzoh in a strainer.
- Beat the eggs in the same bowl and season with salt and pepper. Add the matzoh and stir to combine. Transfer the egg and matzoh mixture to the pan with the onions and cook, stirring occasionally, until the eggs are as firmly cooked as you like them, breaking up the mixture (or let it cook until the bottom is firm and browned and use a spatula to flip the mixture as a single entity, then allow the scone side to brown). Transfer to a plate and serve hot.
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