Matzo Brei
I am still observing Passover this week, so instead of a restaurant critique, I have decided to offer you a recipe. Although it might not be the most attractive dish, matzo brei is one of the things I most look forward to as Passover approaches. I have already eaten it four times since the holiday began.
Ruth Reichl, editor of Gourmet magazine writes of her love for matzo brei in one of her many autobiographical books. Here is the recipe she uses, which is also printed in the Gourmet cookbook.
Matzo Brei
4 matzos
4 large eggs
1 teaspoon salt, or to taste
3/4 stick (6 tablespoons) unsalted butter
Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under cold running water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, add eggs and salt, and mix lightly with a fork.
Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.
Enjoy!
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Empanada Boy said,
April 22, 2007 @ 10:54 pm
I wish we had this more often than just during Passover because I LOVE the stuff! M.L. says that it’s her special treat for herself when she can’t indulge in many things during Passover, and therefore she doesn’t eat it except then, which I can understand. But none of you need to obey that rule, so give it a shot. It’s a great treat for breakfast.