Cheesy Matzoh Brei Food

CLASSIC MATZO BREI

Steps:

• Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.
• Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.
• Add eggs, salt and pepper (if you're making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you're making it sweet) and toss well.
• Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).

MOZZARELLA AND SPINACH MATZO BREI

Steps:

• Heat the oil or butter in a large skillet over medium heat. Add the shallot and a pinch of salt and pepper. Cook, stirring occasionally, until soft and translucent, about 5 minutes.
• Meanwhile, fill a medium bowl with cold water and submerge the matzo. Soak for 1 minute, then drain and set aside. In a separate medium bowl, whisk together the eggs and heavy cream until homogenous. Stir in the matzo and set aside.
• Add the spinach to the shallots, one handful at a time, stirring until wilted. Add another pinch of salt. Pour in the egg mixture and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Add the cheese. Repeat this gentle pulling process until a majority of the mixture is set, 1 to 2 more times, then turn off the heat. The eggs should still be quite wet, but they'll continue to cook a bit in the skillet. Continue folding them gently, and once they've reached your desired firmness, remove them from the skillet and serve them immediately. Top with the hot sauce and ketchup.

MATZO BREI

Steps:

• In a mixing bowl, break the matzo into 1-inch pieces. Bring the water to a boil and pour over the matzos. Quickly toss the matzo, then drain off any excess. In a bowl, beat the eggs with a fork. Mix the eggs, salt and pepper into the matzo. Over high heat, heat the butter and oil in a large saute pan. Add the matzo and fry until crisp. Flip over to fry the other side, breaking into pieces as it cooks. Serve with Maple syrup, or preserves.

MATZAH BREI

Steps:

• Put the matzah pieces in a large flat bowl or tray. Pour over 150ml of hot water and make sure all the matzah is covered. Set aside to absorb the water for about a minute, making sure they're evenly soaked. You want it a bit puffy but not disintegrating. Discard the excess water.
• Beat the eggs in a large bowl with the salt and add the matzah pieces. Stir to combine.
• Heat the butter in a 25cm frying pan over medium heat until it foams. At this point, you can either pour in all of the egg and matzah mixture, and spread it in a flat layer in the pan, or form into four smaller patties. Leave the matzah brei to set for about 4-5 mins - it should be golden on the base.
• Use a spatula to flip the individual matzah brei or smaller patties over, and cook them for another 4-5 mins until golden brown. Serve immediately with a sprinkle of salt or your choice of toppings.

BASIC MATZOH BREI

Steps:

• Break up matzoh crackers into tiny pieces and put into a strainer.
• Run warm water over the broken up matzoh to soak it for a few minutes.
• Break eggs, whip with a fork til frothy.
• Add salt and pepper.
• Add soaked, but drained, matzoh to eggs.
• Melt 1 T butter in frying pan.
• Fry egg/matzoh mixture like you would scrambled eggs.
• Enjoy -- no need for toast, all in the pan!

MATZO BREI

Steps:

• Take the matzo and break into small pieces into a bowl. Cover with hot water for a minute. Then squeeze out the water.
• In a small bowl, beat one egg with salt and pepper to taste and add to matzo. Mix well.
• Heat frying pan with a little oil. Pour mixture into the pan. Brown one side and turn over.