Savory Red Pepper And Onion Matzo Brei Recipes

CLASSIC MATZO BREI

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).

SAVORY RED PEPPER AND ONION MATZO BREI

Steps:

• Break matzos into roughly 1-inch pieces into a colander, then rinse under hot tap water until pieces are softened, 1 to 2 minutes. Let stand 5 minutes.
• Lightly beat eggs with salt, pepper, and 1 tablespoon dill in a large bowl and stir in matzos until coated well.
• Cook onions and peppers in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring occasionally, until they begin to brown, 8 to 10 minutes. Add matzo mixture, then increase heat to moderately high and sauté, stirring frequently and breaking up clumps, until matzos are well browned, about 17 minutes. Season with salt, then sprinkle with remaining 1/2 tablespoon dill.

SAVORY MATZO BREI

Steps:

• Preheat the oven to 250ºF.
• Put a kettle of water (about 3 1/2 quarts) on high heat to boil.
• Meanwhile, melt 1 tablespoon margarine in a 12-inch skillet on low heat.
• Add onions, and saute over medium-high heat until soft and golden brown, stirring frequently to prevent burning, about 15 minutes.
• Add mushrooms, and continue cooking until soft, 3 to 4 minutes.
• Add rosemary, thyme, parsley, salt, and pepper, and stir to combine.
• Remove from heat, and set aside to cool slightly.
• Break eggs into a large bowl, and beat lightly.
• Add mushroom mixture, stirring well to combine.
• Make batter:
• Break matzos into 1 1/2- to 2-inch pieces directly into a colander, and pour the boiling water over them.
• Let matzo stand until softened, about 2 to 3 minutes, and add to the mushroom-egg mixture, adjusting the seasoning with salt and pepper, if necessary.
• Let stand for 5 minutes.
• Melt remaining tablespoon margarine in a 10-inch nonstick skillet over medium heat.
• Pour 1/4 cup of batter into pan to form a 3-inch pancake, lightly pressing with a spatula to make pancake even.
• Repeat, cooking 3 pancakes per batch.
• Cook pancakes until nicely browned, about 2 minutes.
• Turn and cook the other side about 2 minutes more.
• Transfer to oven to keep warm and repeat process until all the batter is used up, making about 28 pancakes.
• Serve immediately.

CARAMELIZED ONION AND MUSHROOM MATZO BREI

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.