Or, to those of you raised in places other than Philadelphia, also called “Matzoh Brei.” And, no, we are not talking about taking big pieces of matzoh and frying them up in a pan. It’s a little more involved than that. And a whole lot tastier.
As the Passover holiday comes to an end (tomorrow night at sundown) here’s a great recipe for Matzoh Brei, a savory breakfast dish. It’s a good way to use up some of the matzoh still left at the end of the holiday.
I humbly present my recipe — based, of course, on my mother’s — but lauded by many as the “best matzoh brei I have ever had.” You be the judge. NOTE: It’s not just the ingredients, it’s “technique” as well.
- 2 – 2 ½ pieces of matzoh per person (I add the extra half piece because they seem to be getting smaller every year)
- 1 egg per person
- Kosher salt
- Hot water
- Put a large skillet on the stove at low-medium temperature to start warming the pan.
- Break up the matzoh into small pieces, approximately 1 inch or less in size, into a large bowl. [Just crunch it with your hands until all the pieces are about the same size.]
- Pour hot water over the matzoh to cover. Let matzoh sit in the water, fully immersed, for about one minute, until all pieces are moist through — NOT totally soggy, but no longer crunchy.
- Drain all the water out of the bowl, squeezing the matzoh gently to get it out. Keep the matzoh in the bowl.
- Turn up the heat on the pan to medium and put in generous amounts of butter.
- Break eggs into matzoh bowl and mix in well. Then mix in kosher salt to taste (it will take a lot, but do it to your taste. I always put extra salt on the table for people to add if they like).
- Turn matzoh-egg mixture into pan with melted butter, making a rough pancake.
- Cook until it is golden brown on one side, then flip to the other side. Don’t worry if the pancake breaks apart into bigger chunks. It makes it easier to serve anyway. When the second side also turns golden (won’t take as long), serve.
[NOTE: If you want to use Whole Wheat matzoh, I recommend “cutting” it with regular matzoh. Break up the whole wheat matzoh first and moisten it with just boiled water. Let it sit, then add regular matzoh and more hot water. The recipe continues the same from this point.]
There are lots of things you can serve on the side with Matzoh Brei – applesauce, compote, or any kind of cut fruit (there is a practical reason for this). ENJOY!