MATZO BREI

Traditional Passover breakfast

When I was growing up, the main thing that kept us kids happy about matzah-for-eight-days was my father making "matzah 'n' eggs" for breakfast nearly every morning. I didn't even know it had a "real" name. As I was beginning to stock my own kitchen, the very first Passover items I bought were a bowl, a colander and a frying pan.

Ingredients

(Serves 1-2)

Procedure

  1. Break matzot into medium-sized pieces and place in colander or strainer. Pour boiling water over them and drain quickly (they should be slightly limp, not soggy).
  2. Mix together matzot, eggs and seasoning in a bowl. (You can add cottage cheese at this point.)
  3. Heat the margarine or oil in a frying pan, and pour in the mixture. You can either (a) heat one side until brown, then flip over, like an omelette or (b) heat while continually stirring, like scrambled eggs (my tradition). Serve hot.

Notes

Any printed recipe for matzo brei that I've ever seen says "serve with honey or jam." However, in our family, this dish is considered a savoury, not a sweet, and we're much likelier to sprinkle a bit more salt and pepper on top.

Rating


Difficulty: easy.
Time: 5 minutes.
Precision: is to laugh.

Contributor

 
Tovah Hollander 
UCLA Comprehensive Epilepsy Program, Los Angeles, California USA 
{ihnp4!sdcrdcf,seismo!hao}!cepu!tovah
Recipe last modified: 16 Mar 87

Original header

Path: decwrl!recipes
From: tovah@cepu.uucp (Tovah Hollander)
Newsgroups: mod.recipes
Subject: RECIPE: Matzo-brei (Passover breakfast)
Message-ID: <9193@decwrl.DEC.COM>
Date: 9 Apr 87 06:31:07 GMT
Sender: recipes@decwrl.DEC.COM
Organization: UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA
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