Classic Matzo Brei
There are no bells and whistles with this matzo dish. Nothing fancy and no fancy ingredients. It is simple, ‘in your face’- ‘give it t me now’, matzo brei.
This is the way my Grandpa made matzo brei when I was a kid and I still lived on the east coast. I would spend the weekend with my grandparents when I was little and was usually the first one to wakt up on Saturday mornings. Before grandma and I shopped all day at the mall, grandpa was was already up and once in a while, he made me matzo brei.
Matzo brei is simple and quick, and that’s the beauty of it. It is basically just matzo + egg and you can have it so many different ways. Now I am seeing people make matzo brei like a fritatta and baking it or making it savory with fancy herbs. But honestly, when I think of matzo brei, I just want it exactly like grandpa made it. Egg+ matzo+ syrup, that’s it.
Method:
1) break up matzo and put in a wide dish ow bowl. Add enough water to cover matzo. Allow to soak for about 10 minutes.
2) Drain water out, squeezing the matzo to make sure all the water is out. It will look mushy. Add whisked eggs and mix together. Add salt and pepper.
3) Heat a skillet with butter and add matzo mixture. Scramble gently until eggs are light and fluffy.
4) When done, plate up your matzo brei and drizzle good maple syrup on top.
Ingredients
- 2 matzo, broken into pieces
- 2 eggs, whisked
- 1 Tb butter
- Salt and pepper, to taste
- Syrup for drizzling.
Instructions
- break up matzo and put in a wide dish ow bowl. Add enough water to cover matzo. Allow to soak for about 10 minutes.
- Drain water out, squeezing the matzo to make sure all the water is out. It will look mushy. Add whisked eggs and mix together. Add salt and pepper.
- Heat a skillet with butter and add matzo mixture. Scramble gently until eggs are light and fluffy.
- When done, plate up your matzo brei and drizzle good maple syrup on top.
This is the only way to make matzoh brei! Also happy to see your in the salty camp! Never understood adding sugar and jam to it.
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