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.
CLASSIC MATZO BREI
In this matzo brei (rhymes with fry) recipe, the matzo sheets are browned in butter until crisp before being lightly scrambled with eggs. You make this either sweet or savory as you prefer. Add black pepper, plenty of salt and chives for a savory version, or Demerara sugar and maple syrup or honey if you would like something sweeter. It's a fine breakfast or brunch any time of the year, and especially during Passover.
Provided by Melissa Clark
Categories breakfast, brunch, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.
- Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.
- Add eggs, salt and pepper (if you're making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you're making it sweet) and toss well.
- Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 327 milligrams, Sugar 5 grams, TransFat 1 gram
MATZO BREI OR FRIED MATZO
This recipe was much-loved when I was growing up (typically made the week or so after Passover, when there was an abundance of matzo in our home). Now that I am grown and married, every Passover my mom gives me and my brother each a box of matzo to take home after seder, and this is my favorite recipe for it (I usually make it for breakfast).
Provided by Greeny4444
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Beat the eggs (like you're about to make scrambled eggs) in a medium-size bowl, and set aside.
- Wet each matzo sheet under warm running water, until thoroughly wet and easy to break apart. Shake the excess water from the matzo.
- Break the matzo sheets into pieces in the bowl with the beaten eggs, until all the matzo is broken up.
- Spray a pan with cooking spray and heat it on the stovetop on medium-high heat.
- Mix the egg and matzo together, so the egg coats the matzo, and pour into the heated pan.
- Cook as you are cooking scrambled eggs, until desired doneness.
- Once the food is plated, sprinkle lightly with salt, to taste.
MATZO BREI
Matzo and egg fried together. This traditional dish is great anytime, but everyone really looks forward to Matzo Brei during Passover!
Provided by Janice Weisberger
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Yield 1
Number Of Ingredients 4
Steps:
- Take the matzo and break into small pieces into a bowl. Cover with hot water for a minute. Then squeeze out the water.
- In a small bowl, beat one egg with salt and pepper to taste and add to matzo. Mix well.
- Heat frying pan with a little oil. Pour mixture into the pan. Brown one side and turn over.
Nutrition Facts : Calories 222 calories, Carbohydrate 24.4 g, Cholesterol 186 mg, Fat 9.6 g, Protein 9.3 g, SaturatedFat 2.1 g, Sodium 70 mg, Sugar 1.4 g
FRIED MATZOH
A delicious fried egg dish.
Provided by chopper
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 1
Number Of Ingredients 7
Steps:
- Heat vegetable oil in a non-stick frying pan over low heat.
- Pour hot water into a bowl. Break matzoh sheets into small chunks and soak in hot water, about 2 minutes.
- Whisk eggs and 1/8 teaspoon kosher salt in a separate bowl.
- Strain matzoh and shake to remove excess water; stir matzoh into egg mixture.
- Pour the heated oil out of non-stick frying pan; place 1/2 tablespoon butter in hot pan.
- Pour matzoh and egg mixture into hot butter; cover and cook until a 'pancake' forms, about 10 minutes.
- Slide matzoh 'pancake' onto a plate.
- Place remaining 1/2 tablespoon butter in hot pan.
- Place a second plate over matzoh 'pancake' and flip plates over so the uncooked side is on the bottom.
- Lie matzoh 'pancake' in melted butter; cover pan and cook until bottom of pancake is browned, about 8 minutes. Remove from heat and season with kosher salt.
Nutrition Facts : Calories 485.1 calories, Carbohydrate 48.8 g, Cholesterol 402.5 mg, Fat 23.7 g, Protein 18.7 g, SaturatedFat 10.7 g, Sodium 876 mg, Sugar 2.8 g
FRIED MATZO
Provided by Joan Nathan
Categories easy, quick, side dish
Time 20m
Yield 10 to 15 whole fried matzos
Number Of Ingredients 9
Steps:
- In a small bowl, combine salt, sugar, celery seed, garlic, turmeric, cayenne and black pepper. Mix well.
- Place a 14-inch or larger skillet over medium-high heat, and add oil. Heat oil to 350 degrees. Set aside a baking sheet or plate lined with paper towels.
- Using tongs, place a whole matzo into the oil, pressing down gently until well submerged. Fry for 20 to 30 seconds, then transfer matzo from the oil to paper towels to drain. The matzo will crisp and change to light golden brown after it is removed from the oil; adjust cooking time as needed.
- Sprinkle the top of each warm matzo with about a teaspoon of spice mix. Serve immediately, or cover with a kitchen towel and set aside in a warm place for up to several hours.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 76 milligrams, Sugar 2 grams, TransFat 0 grams
CARAMELIZED ONION AND MUSHROOM MATZO BREI
This recipe is adapted from the restaurant Jane in downtown New York. There, the chef Glenn Harris offers a matzo brei two ways, but not, he will quickly tell you, because he likes it both ways. He only makes the savory kind, with deliciously glossy, nearly black, fried onions, as a concession to his partner in the restaurant, Jeff Lefcourt. Needless to say, Mr. Lefcourt's grandmother made hers savory.
Provided by Melissa Clark
Categories quick, one pot, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a skillet over low heat, melt 2 tablespoons butter. Add onions and cook, stirring, until caramelized, 5 to 7 minutes.
- Add mushrooms and raise heat to medium-high. Continue to cook, stirring, until mushrooms are soft, about 5 minutes. Season with plenty of salt and pepper.
- Add remaining tablespoon butter to pan and let it melt. Add matzo and cook, tossing to coat matzo in butter, for 2 minutes.
- Pour eggs into pan and season them generously with salt and pepper. Cook, scrambling mixture, until eggs are set, about 2 to 3 more minutes. Season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 30 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 510 milligrams, Sugar 2 grams, TransFat 1 gram
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