Savory Matzoh Brei
I grew up eating matzoh brei (prounounced "BRY") during Passover, it was my dad's thing.
He liked to make a big pan of it for the kids then schmear w/ jam.
While I never liked sweet with my eggs, and I despised matzoh (tasted like wood), I ate it anyway to make him happy.
Every Jewish family has their own version of this recipe, which is really just softened matzoh (unleavened bread), mixed with eggs.
Most people make a sweet version of matzoh brei, sprinkled with brown sugar (think French toast sans toast) or spread with jam.
People who keep kosher for Passover don't eat bread or anything made with flour during the holiday, instead they eat matzoh.
I am a grown up now, and I have come to enjoy a piece of matzoh now and then.....especially covered in chocolate and especially that crazy recipe for "Matzoh Crack".
I made this savory version of matzoh brei for breakfast and it was delicious. Instead of a big pancake, I did a scramble.
I had a jar of duck fat (doubt it's kosher for Passover)......so use chicken fat if you can get it at your grocery store....it makes the dish taste better and more authentic.
Topped with lox and some chives. A luxurious grown up version.
Stacey's Savory Matzoh Brei:
2 pieces of matzoh, broken into pieces
1/3 cup or more of milk (you can use water)
3 eggs, beaten
salt & pepper
fresh chopped dill
1 large leek (or half a yellow onion), sliced thin
lox (smoked salmon)
creme fraiche or sour cream
chicken fat or vegetable oil for frying
In a shallow bowl, pour the milk over the matzoh pieces and let them soak until softened. About 10 minutes.
While the matzoh is soaking, heat a cast iron skillet with chicken fat (or vegetable oil), enough to coat the pan so nothing sticks.
Fry the leeks or onions on medium heat until soft and getting golden.
Beat the eggs and pour into the bowl with the softened matzoh and some fresh dill. Season the egg mixture with salt & pepper.
Pour the matzoh egg mixture into the hot skillet w/ the leeks and move around with a spatula as if you were making scrambled eggs. The mixture should firm up in about 5 minutes of tossing.
When you are satisfied with the texture of your eggs, pour out onto a platter.
Top with the lox and chives. Serve with a side of sour cream.
Have a happy Passover.
I always follow your trips to Paris. So enjoyable. We have not been to Paris since 2000. Thinking of going back and I have a question...Can you tell me where you went for that lovely Champagne tasting and how far a drive it was from Paris. We would love to go there next time---which I hope is soon!