Photo by Judith Hausman
Matzoh brei is essentially Gallic toast .
Passover is the time of class ( same time as Easter ) when Jews commemorate the flight from Egypt by wipe out only unleavened dinero or baked trade good . People have come in up with clever ways to make recipes with potato starch , finely ground matzoh repast or ground walnuts or Prunus amygdalus instead of established flour to bake with , using extra eggs for garret . The cracker - like matzoh by itself is pretty good slathered with butter and sprinkled with salt and the new - fangled whole wheat , egg and other translation have a flake more flavor and a somewhat less dry texture . I ’ve even made a Heath legal community - like candy with both butter and drinking chocolate that ’s habit-forming , almost as delectable as sullen chocolate - covered matzoh . But despite this inventiveness , we all get sick of all that matzoh after awhile .
What do you do with it ? Well , after this weekend , when theseder dinneris done , I ’ll make matzah brei for brunch using local eggs . It ’s basically French goner . You moderate the crackly matzoh first by running it under cold water and then soaking it in short in an ball intermixture before browning it in butter . Serve it withhomemade trumpery , the first berries or maple syrup of the time of year or whatever else you like to use up Gallic goner with .
I care to make a savory version as well . serve the brei with some glum cream and smoked Salmon River ( or hot sauce ) on the side , as well as withgarlic , onionsor shallots and the firstherbsof the season , can turn it into a sizable lunch .
Recipe : Matzoh Brei
INGREDIENTS
PREPARATION
Beat the bollock and milk together . Break up the matzoh into roughly 2 - inch pieces . Put the opus in a colander and run cold pee over them to soften . Be measured not to soften them too much . Tumble pieces into egg admixture and souse them for 10 minutes . heating butter or oil colour in a tumid frypan and brown the pluck matzoh , act and turning the while gingerly so the egg binds them and they turn golden .
Sweet Matzoh BreiUse a generous amount of butter to brown the brei . tot vanilla and cinnamon ( about 1/4 teaspoonful per egg / sheet of matzoh ) to the egg mix . The condiments you care with Gallic toast are appropriate : maple syrup , yield or jam .
Savory Matzoh BreiUse olive oil rather than butter . Add about 1 tablespoon chop fresh herbs ( chives , parsley , cilantro , thyme ) per egg to the mix and bell pepper , saltiness and freshly ground black pepper , to taste . Sauté a small chopped onion or a large shallot and two to three minced clove tree of garlic to the pan before adding the rob matzoh pieces . A little grated Parmesan , Armerican cheddar or jack melted on top would n’t be bad , either .
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