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.
CLASSIC MATZO BREI
In this matzo brei (rhymes with fry) recipe, the matzo sheets are browned in butter until crisp before being lightly scrambled with eggs. You make this either sweet or savory as you prefer. Add black pepper, plenty of salt and chives for a savory version, or Demerara sugar and maple syrup or honey if you would like something sweeter. It's a fine breakfast or brunch any time of the year, and especially during Passover.
Provided by Melissa Clark
Categories breakfast, brunch, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 8
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).
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 327 milligrams, Sugar 5 grams, TransFat 1 gram
MATZO BREI WITH CREAMED SPINACH AND CRISPY ONIONS
This is a Sara Moulton recipe. She was introduced to the dish in the mid-seventies when she was dating her now-husband who is Jewish. She thought it was a wonderful "breakfast" dish -she started playing around with Boursin cheese - she likes putting the onions on top but we like our onions in and out - so that was a slight tweak! Foodnetwork.com/eda/recipe. I think that next time I'll try it with mushrooms! :)
Provided by Manami
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 371.3, Fat 21.4, SaturatedFat 7.3, Cholesterol 332.5, Sodium 212.9, Carbohydrate 29.9, Fiber 5.8, Sugar 4.2, Protein 17.7
FRESH SPINACH AND MOZZARELLA SALAD
Make and share this Fresh Spinach and Mozzarella Salad recipe from Food.com.
Provided by lazyme
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk salad dressing, chopped garlic, balsamic vinegar and dried oregano to blend in large bowl.
- Mix in sliced tomatoes, cubed mozzarella cheese and sliced onion.
- (Can be prepared 1 hour ahead; Let stand at room temperature, tossing occasionally).
- Add spinach to salad and toss to combine.
- Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 464.4, Fat 36.1, SaturatedFat 13.9, Cholesterol 67.2, Sodium 1539.5, Carbohydrate 16, Fiber 2.5, Sugar 9.5, Protein 21.4
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- Matzo Brei Pizza. Prepare your go-to matzo brei recipe, but leave it slightly underdone and pale, not golden brown as you would serving it straight out of the pan.
- Matzo Nachos. Has a nice ring to it, doesn’t it? Matchos? Anyway. Break a few matzot into 2-inch by 3-inch pieces and spread out on a parchment-lined baking sheet.
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- Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onion and garlic and cook, stirring from time to time, until the onions are nicely browned, about 10 minutes.
- Add the spinach and use kitchen tongs to mix it with the onions. Cook until it's completely wilted, about 3 minutes. Season to taste with salt and pepper. (Here's How to Season to Taste.) Add this to a bowl and set aside. Do not wash the pan.
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- In a small mixing bowl, whisk the eggs with the paprika and a generous sprinkle of salt and pepper.
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