I try my best to make our weekend breakfast a little more special. Usually during the weekday mornings, we have simple toast with either creamed honey, vegemite, assortment of jams, cinnamon and sugar, or just simply with butter. I found today’s recipe from the “Fine Cooking” magazine. I’ve never heard of putting matzo in eggs, but Matzo Brei is a dish consisting of eggs, butter, and matzo (unleavened cracker-like bread). It is usually served during Passover, but hey, it tastes so good why not serve it often!!
4 pieces unsalted matzo (about 4oz)
5 large eggs, beaten
1/4 cup thinly sliced fresh chives
Kosher salt and freshly ground black pepper
5 Tablespoons unsalted butter
In a small saucepan, bring 1-1/4 cups of water to a boil. In a large bowl, crumble the matzo into 1 inch (or smaller) pieces and pour the boiling water over them. Let sit until the matzo softens but doesn’t turn to mush, about 20 seconds. Using a large slotted spoon, press the matzo against the bowl and pour off any excess liquid. Stir in the eggs, chives, 1 teaspoon salt, and 1/4 teaspoon pepper.
Melt the butter in a 10 – 12 inch nonstick skillet over medium high heat. When the foam starts to subside, add the matzo mixture. Use a heatproof spatula to gently scramble and break up the eggs, cooking until they are softly set, 3-4 minutes. Season with more salt and pepper (if needed). Serve immediately.
My opinion: We ate this delicious matzo brei with French bread rolls (with European butter ). A very simple breakfast, but very indulgent. This matzo brei will appear on our breakfast table often from now on!! Oh, by the way, I did add just a little of dill in the mixture