Matzoh Brei

We are in the throes of Passover preparation right now. It’s a wonderful holiday but the fasting part gets old sometimes. Avoiding most grains and anything that ever thought of being leavened can get pretty difficult. Dinners aren’t so bad – hunk of meat, some veggies and you’re good. Lunch, a little harder, maybe some cheese and matzoh crackers and a boiled egg. But for some reason, breakfast used to stump me (and that stuff that pretends to be Passover cereal is horrendous).

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All you need for a hearty and filling Passover breakfast.

We are pretty big carbo-loaders for breakfast around here. We go pretty heavy on the toast, cereal and grits (and maybe a PopTart pastry here or there) with some protein thrown in for good measure. Of course I’d love a big Southern breakfast of sausage, eggs and biscuits but that’s not always practical on a weekday morning. Plus the pork and the leavened bread sort of kibosh that idea during Passover. So I’ve started doing a lot of Matzoh Brei (pronounced not like Brie cheese but like “fry”).

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Whisk together wet ingredients, then stir in matzoh and half of chives. Allow to soften while you heat two skillets with butter. As the batter cooks, lift edges to allow liquid to go underneath. Flip once golden brown on bottom and cook until firm.

My Matzoh Brei is a kind of combination of french toast and an omelet. Crumbled matzohs are mixed in with seasoned beaten eggs and then fried up in a little butter like a pancake (they are also sometimes just scrambled together but I prefer them this way). I experimented with a couple of interesting ones (a sweet one with leftover charoset and cinnamon was a favorite) but this savory version was the clear winner at our house.

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Get in my belly.

Matzoh Brei with Chives (serves 2)

  • 4 eggs
  • 2 oz. softened cream cheese (best to start at room temp)
  • salt and pepper, to taste
  • 1/2 C half and half
  • 2 plain matzohs
  • 2 T unsalted butter
  • 2 T fresh chopped chives, divided
  • 2-4 T sour cream

Whisk together eggs, cream cheese, salt, pepper and half and half until well blended. The cream cheese should be pretty well blended in although there may still be a few small glops. Crumble in the two matzohs. The pieces shouldn’t be much bigger than about an inch. Mix in 1 T of the chives. Mix until well blended and let sit and soften for a few minutes.

Divide butter between two small non-stick skillets (I’ve tried doing one big one and it’s REALLY hard to flip!) and heat over medium until foamy. Pour half the egg mixture into each pan . As it begins to set, gently lift edges, allowing the liquid to slide underneath. Continue cooking about 2-4 minutes and then flip. If it’s a good non-stick you may be able to do it with your wrist (because you are a bad ass in the kitchen, admit it), but otherwise flip with a wide spatula. It should be nice and brown on the one side. Cook for another minute or two until cooked through and browned on both sides.

Slide onto individual plates, top with a tablespoon or two of sour cream and the remaining chives. Serve and enjoy!

My family actually enjoys this dish all year, not just at Passover. Give it a shot and let me know what you think.

 

 

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