Oh my, matzo brei!

I haven’t taken a poll, but I think I’m the only blogger on this team who bought too many eggs for Easter and too much matzo for Passover. 

This sounds like a job for . . . matzo brei!  This is a lovely, easy recipe for a tasty little dish suitable for breakfast, lunch, dinner, snack, dessert, or long-term relationship.  Some people apparently eat it with jelly, sugar, or syrup, as if it were french toast, but I think it’s nicest with salt and pepper.  Here’s the recipe:

Take one sheet of matzo, break it up in a bowl, and cover it with hot water.

Let it sit for a minute, then press the water out.

Beat up an egg and mix it up with the matzo.

Fry the mixture in a pan with a little oil.  Brown it up on both sides. 

Devour wolfishly.

If you don’t let the matzo soak in the water too long, the corners stay crisp, and give the dish a little chomp; and the soaked parts puff up and make layers in the egg.  Cooking it in oil, rather than butter, makes the edges of the egg crisp and lacy, too.   

The supermarkets around here still have five-packs of boxes of matzo on clearance, so move fast!  After enjoying this dish a few times, you may notice a marked decrease in your ability to move fast. 

 

 

 

By

Simcha Fisher is a cradle Hebrew Catholic, freelance writer, and mother of eight young kids. She received her BA in literature from Thomas More College in New Hampshire. She contributes to Crisis Magazine and Faith & Family Live!, and blogs at I Have to Sit Down. She is sort of writing a book.

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