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.
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.
MATZO BREI
Matzo brei (pronounced like fry) is one of the few dishes from my childhood that I'll never outgrow. The dampened shards of matzo mixed with beaten eggs and milk and then cooked in butter will never go out of style. I like to serve this matzo brei recipe in one big piece, but you can also scramble the mixture. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Breakfast
Time 20m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 296 calories, Fat 14g fat (7g saturated fat), Cholesterol 210mg cholesterol, Sodium 319mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
MOZZARELLA AND SPINACH MATZO BREI
Matzo brei is one of my all-time favorite foods! It is typically eaten on Passover since it is customary to avoid leavened bread. Matzo, a cracker-like unleavened bread, gets soft and chewy when it's soaked and scrambled with eggs in this traditional dish. Some people like sweet matzo brei sprinkled with cinnamon sugar, but I am on Team Savory Brei 4ever!
Provided by Molly Yeh
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
CHEESY MATZOH BREI
Make and share this Cheesy Matzoh Brei recipe from Food.com.
Provided by Chef Dudo
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- Grease a large casserole.
- Soak the matzohs in water until soft.
- Drain and squeeze out excess water, set aside.
- Saute onion and garlic in the oil until golden.
- Add tomato sauce and parsley.
- Simmer for 15 minutes.
- Beat the eggs with salt and pepper in a large bowl.
- Add the soaked matzohs.
- Mix well.
- Pour half of the egg-matzoh mixture in the prepared casserole.
- Sprinkle with half of the diced cheese.
- Top with remaining egg-matzoh mixture.
- Sprinkle remaining diced cheese.
- Pour the prepared tomato sauce over all.
- Bake the casserole uncovered for 25 minutes.
Nutrition Facts : Calories 257.9, Fat 9.3, SaturatedFat 3.2, Cholesterol 182.3, Sodium 578.8, Carbohydrate 32.6, Fiber 2.4, Sugar 4.7, Protein 11.2
MATZOH BREI (5 W W PTS)
Make and share this Matzoh Brei (5 W W Pts) recipe from Food.com.
Provided by Bri22
Categories Breakfast
Time 13m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Run warm water over each piece of matzoh until it begins to bend.
- Break each wet piece into 2-inch pieces; mix matzoh with egg in a large bowl until well coated.
- In a large nonstick pan over medium heat melt butter.
- Add motzoh mixture and cook, turning occasionally, until motzoh just begins to brown and is warmed through, about 5 minutes.
- 1 cup per serving.
Nutrition Facts : Calories 241.6, Fat 6.1, SaturatedFat 2.9, Cholesterol 8.2, Sodium 116.8, Carbohydrate 35.5, Fiber 1.3, Sugar 0.4, Protein 10.1
MATZAH BREI
Matzah brei is a staple Jewish Passover dish for breakfast, brunch or dinner. It's a simple mixture of eggs and crumbled matzah crackers - like a matzah French toast
Provided by Victoria Prever
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 247 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.61 milligram of sodium
BASIC MATZOH BREI
From Ruth Reichl's Garlic and Sapphires...easy, yummy, I love it for a simple dinner if I'm too tired to really cook. This is a savory matzoh brei.
Provided by Liza at Food.com
Categories Breads
Time 6m
Yield 1-2 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 470, Fat 22.2, SaturatedFat 10.5, Cholesterol 453.5, Sodium 222.9, Carbohydrate 47.6, Fiber 1.7, Sugar 0.9, Protein 18.3
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MATZO BREI RECIPE BY RUTH REICHL - FOOD & WINE
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- Melt 1 tablespoon butter in a large skillet (not nonstick) over medium. Add sliced onion and 1/2 teaspoon salt; cook, stirring occasionally, until translucent, about 8 minutes. (If you insist, you can use oil instead of butter to cook the onions.) Reduce heat to low, and cook, stirring occasionally, until onions are fragrant and brown, about 45 minutes. (Watch carefully to keep onions from burning.) If the onions start to stick, add 1 tablespoon of water from time to time and allow it to evaporate.
- Break matzos into a strainer or colander until pieces are fairly small (about 1 inch); discard any crumbs that fall through strainer. (If you’re cooking with a child, let them do this; smashing things up is very satisfying work.) Briefly run matzo pieces under running tap water until just moistened; transfer to a medium bowl. Add eggs and caramelized onions, and mix thoroughly.
- Wipe skillet clean, and melt remaining 1/4 cup butter over medium-high. When butter is sizzling, add matzo mixture and sprinkle with remaining 3/4 teaspoon salt. Cook, stirring occasionally, until eggs are set and you have some golden crisp bits, 3 to 4 minutes. Serve to 4 very happy people.
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