Another day, another sheet of Matzah. I’ve been having fun trying to live without bread, pasta, noodles, and rice. Who needs spaghetti? Today I did matzah and meatballs. It was yummy! Use a bit more sauce and let it soak into the matzah. It’ll be saucy and moist…not so dry. 🙂
It’s Passover! Whether you’re Jewish or not, this recipe is delish. Give it a try! Here’s your opportunity to get all festive and creative! 🙂
This is a yummy breakfast dish I came across today. As Passover begins, and all you can eat is matzah day and night, it’s fun to find new ways to cook with it. Matzah brei is a dish commonly eaten as a breakfast food during passover, sort of a Jewish version of a universal breakfast (eggs and something bready). It is typically made with matzah soaked in water, broken, and pan fried with scrambled eggs in butter or schmaltz (rendered chicken or goose fat). However, you can totally play it up by serving with applesauce or sour cream, adding veggies, or making it a sweet treat by adding sugar, vanilla, or syrup. Matzah brei can be scrambled or done as more of a frittata.
I chose savoury over sweet this morning. I added onions into the mix, sprinkled a bit of cheddar cheese on top, and served it with a baked sweet potato on the side. Play around with your own ingredients. Here’s my recipe:
- 1 sheet of matzah
- 3 eggs
- 1 tablespoon of butter
- Half a small onion diced (optional)
- Salt and pepper to season
- 1-2 tablespoons of grated old cheddar cheese (optional)
Whisk your eggs together in a bowl.
Run the sheet of matzah under water for about 45 seconds. Maybe a little more or less, depending on the type of matzah you use. Just until it starts to soften, don’t let it turn to mush.
Set the wet matzah aside and melt the butter in a pan.
Next, you break the sheet of matzah into bite-sized pieces. Add them into the pan along with the diced onions. (If you want to add any other veggies, add them into the pan with the matzah pieces now.)
Fry until the matzah is well coated in butter and your onions are translucent. About a minute or so.
Now add your scrambled eggs into the pan and mix them in with the matzah and onions. Cook the eggs for about two minutes. Just keep flipping them around. You dont want them to overcook or they’ll be dry. Leave them a bit mushy. You can add salt and pepper to taste while you’re cooking the eggs.
All done! Now just plate it and sprinkle a little grated cheese on top if you like.
Chag Sameach! Happy Passover! And happy breakfasting! 🙂