Matzo Brei With Creamed Spinach And Crispy Onions Food

MATZO BREI WITH CREAMED SPINACH AND CRISPY ONIONS

Steps:

• Heat the oil in a medium skillet over high heat until hot.
• Reduce the heat to medium; add the onions and cook, stirring occasionally, until golden, about 8-10 minutes.
• Season with salt and pepper, to taste, and transfer to a bowl with a slotted spoon.
• Reserve the skillet and oil in which the onions were cooked.
• Meanwhile squeeze the spinach well, a handful at a time to remove all the water and set aside.
• Break up the matzos slightly and soak them in a bowl of cold water for 1-3 minutes; don't let them get too soggy!
• Drain the matzos and combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
• Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot.
• Add the matzo mixture and cook, stirring constantly, until eggs are scrambled and the matzo has begun to crisp, about 5 minutes.
• Stir in the spinach and cheese and cook until just heated through.
• Top each portion with a mound of the onions.

MATZO BREI

Steps:

• For the caramelized onions: Heat the oil in a skillet over medium heat. Add the onions and toss to coat with the oil. Cover and slowly cook, stirring occasionally, until the onions are golden, about 10 minutes. Season with salt and pepper.
• For the matzo brei: Heat the oil in a saute pan over medium heat. Add the salami and fry for 3 minutes. Soak the matzo sheets in water for 15 seconds, crumble them with your fingers and add them to the salami. Add the caramelized onions and toss with the salami and matzo. Cook for an additional 3 minutes. Add the beaten eggs and cook until the eggs are cooked through, about 5 minutes.
• Plate with a side of maple syrup if desired.

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.

CARAMELIZED ONION AND MUSHROOM MATZO BREI

Steps:

• In a skillet over low heat, melt 2 tablespoons butter. Add onions and cook, stirring, until caramelized, 5 to 7 minutes.
• Add mushrooms and raise heat to medium-high. Continue to cook, stirring, until mushrooms are soft, about 5 minutes. Season with plenty of salt and pepper.
• Add remaining tablespoon butter to pan and let it melt. Add matzo and cook, tossing to coat matzo in butter, for 2 minutes.
• Pour eggs into pan and season them generously with salt and pepper. Cook, scrambling mixture, until eggs are set, about 2 to 3 more minutes. Season with salt and pepper and serve.

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).

MATZO BREI

Steps:

• Beat eggs lightly in small bowl. Add onion powder, salt and pepper; mix well.
• Place matzo in shallow dish. Pour egg mixture over matzo; let stand until egg mixture is evenly soaked into matzo.
• Heat oil in large skillet on medium heat. Add single layer of the matzo mixture; cook 2-1/2 min. on each side or until golden brown on both sides. Repeat with the remaining matzo mixture.

MATZO BREI

Steps:

• Coarsely crumble matzo crackers into a fine mesh sieve set over a large bowl; reserve crumbs in bowl. Place sieve under cold running water until matzo is softened, about 15 seconds; drain. Stir softened matzo, eggs, milk, crumbs and salt until combined. , Melt 3 tablespoons butter in a large skillet over medium-high heat; add half of the matzo mixture. Cook, without stirring, until bottom is golden brown, 3-4 minutes; flip. Cook until bottom is golden brown and eggs are cooked through, 3-4 minutes. Transfer to platter. Repeat with remaining butter and matzo mixture. Serve hot with maple syrup if desired.

MATZO BREI

Steps:

• Break 2 sheets of matzo into 1/2" pieces; place in a medium bowl. Cover with very hot tap water. Let stand for about 30 seconds, then drain. Beat 2 large eggs in another medium bowl; season with salt and pepper. Add drained matzo; mix until combined and a wet batter forms. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Spoon scant 1/4-cupfuls of batter into skillet, making 4 pancakes. Fry, turning once, until golden and just cooked through, about 1 minute per side. Serve with jam, syrup, or whatever the hell you'd like. These rock.

MATZO BREI OR FRIED MATZO

Steps:

• Beat the eggs (like you're about to make scrambled eggs) in a medium-size bowl, and set aside.
• Wet each matzo sheet under warm running water, until thoroughly wet and easy to break apart. Shake the excess water from the matzo.
• Break the matzo sheets into pieces in the bowl with the beaten eggs, until all the matzo is broken up.
• Spray a pan with cooking spray and heat it on the stovetop on medium-high heat.
• Mix the egg and matzo together, so the egg coats the matzo, and pour into the heated pan.
• Cook as you are cooking scrambled eggs, until desired doneness.
• Once the food is plated, sprinkle lightly with salt, to taste.

SAVORY RED PEPPER AND ONION MATZO BREI

Steps:

• Break matzos into roughly 1-inch pieces into a colander, then rinse under hot tap water until pieces are softened, 1 to 2 minutes. Let stand 5 minutes.
• Lightly beat eggs with salt, pepper, and 1 tablespoon dill in a large bowl and stir in matzos until coated well.
• Cook onions and peppers in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring occasionally, until they begin to brown, 8 to 10 minutes. Add matzo mixture, then increase heat to moderately high and sauté, stirring frequently and breaking up clumps, until matzos are well browned, about 17 minutes. Season with salt, then sprinkle with remaining 1/2 tablespoon dill.