Friday evening was the first night of Passover. The first two nights, we traditionally have a Seder where we invite others into our homes to celebrate. For those of you that don’t celebrate, Passover is a fairly intricate holiday. And there’s always matzah.
Matzah is the pillar of the story of Passover. I won’t get into the whole story here but it is quite interesting. If you’re interested in learning more about it, here’s a great website with a lot of awesome information.
I’ve posted this recipe before, but I’m reposting it today. Why? Because it’s delicious, it’s easy, kids love it, and you can eat it any time of day. Breakfast? Put a little syrup on it. Lunch? Try it dipped in your favorite condiment (just make sure it’s kosher for Passover!). Dinner? Sprinkle it with salt and pepper for a savory meal.
What is this magical recipe I speak of? Matzah brei.
In my youth, matzah brei was a traditional breakfast food. It was eaten like scrambled eggs or French toast. Sometimes both! But since my family likes breakfast for dinner so much, we make it for dinner these days.
Do a quick search on Twitter and you’ll find lots of amazing matzah brei recipes and photos. It’s a great dish!
Passover is a very busy holiday but it’s also really fun. And there’s always a new food to try. I hope you enjoy this one. It’s one of our favorites!
- 5-6 sheets of matzah, broken into pieces
- 4 eggs, lightly beaten
- 2 Tbsp butter (preferably salted but either will do)
- syrup, to taste
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 your favorite condiment. Some yummy combos to try:
- Salt and pepper.
- Butter and syrup.
- Syrup with a light sprinkle of salt (this one’s the best!).
- Hot sauce, if that’s your thing.
Thanks for joining Annmarie and me for our fantastic Meatless Monday linkup. Y’all have some amazing dishes that you share and I love getting new recipe ideas each week! Have a great day.
TALK TO ME!
If you’re Jewish, what’s your take on matzah? Love it or hate it?
If you’re not Jewish, have you had matzah before? What did you think?
Linking up with Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday, and Marathons and Motivation for Fitness & Food.