Hello and happy Monday! Thanks for joining me. Today my cohosts Annmarie from The Fit Foodie Mama and Cassandra from Powered by BLING bring you another fabulous Meatless Monday dish!
First, I hope everyone who celebrates had a wonderful holiday weekend. Both Passover and Easter kicked off this weekend, and I saw lots of festive photos come across social media. Everyone’s seders and Easter brunches looked delicious.
Second, in staying with the theme of Passover, and also staying within the bounds of my favorite meal (breakfast), I would love to share with you my recipe for matzah brei. For those of my non-Jew friends and followers, matzah brei is very similar to scrambled eggs and sometimes, if you don’t keep kosher, you can make it as a scrambled French toast. I’ve done it both ways. This recipe, for simplicity’s sake, is the version that does not use milk and is therefore more of a scrambled egg. To give you an idea of what you’ll be getting into before you see the recipe, you basically mix up matzah pieces with beaten eggs, and pan fry the mixture. You can keep it savory and add salt and butter, or you can make it sweet and add cinnamon-sugar and syrup. And if you’re feeling really motivated and want to do everything from scratch, you can make your own matzah and use that instead of prepackaged matzah. 🙂 Sound delicious? Yep.
Matzah brei is wonderful as a breakfast, brunch, or brinner food. We had brinner on Sunday evening. It was amazing.
Enjoy!
Matzah Brei
Ingredients
- 4 sheets of matzah
- 4 eggs, lightly beaten
- 2 Tbsp butter (preferably salted but either will do)
- cinnamon-sugar
- syrup, to taste
Directions
Break matzah into bite-sized pieces and put it in a colander. Run it under warm water for 30-60 seconds, just enough to soften but not so long that the matzah becomes mushy. Strain any excess water. Meanwhile, heat the butter in a large skillet over medium-high heat.
Place the matzah in a large bowl, and pour lightly beaten eggs on top. Mix gently with a fork.
Pour the matzah-egg mixture into the pre-heated skillet, and cook as you would scrambled eggs, taking care to keep large pieces of the matzah together. I recommend using a spatula instead of a spoon or whisk to stir while cooking.
Matzah brei is done when it browns lightly and becomes slightly crisp.
Top with butter and salt, or cinnamon-sugar and syrup. Eat and enjoy.
Tell me… have you had matzah brei before? What’s your favorite breakfast/brunch/brinner food?
