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.
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
Matzo and egg fried together. This traditional dish is great anytime, but everyone really looks forward to Matzo Brei during Passover!
Provided by Janice Weisberger
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Yield 1
Number Of Ingredients 4
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.
Nutrition Facts : Calories 222 calories, Carbohydrate 24.4 g, Cholesterol 186 mg, Fat 9.6 g, Protein 9.3 g, SaturatedFat 2.1 g, Sodium 70 mg, Sugar 1.4 g
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.
SWEET MATZO BREI
This is a recipe handed down from my Italian grandmother. Go figure...it's a Jewish Passover dish! Serve warm with cinnamon sugar or syrup, honey, or even powdered sugar. Double recipe to serve a bigger family.
Provided by JanAtch
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 16m
Yield 8
Number Of Ingredients 7
Steps:
- Pass each matzo sheet under cool running water briefly, then crumble into a large bowl. Stir in 1 cup milk, eggs, cinnamon, sugar, and vanilla extract to form evenly moistened batter. Add more milk if batter is too dry.
- Heat butter in a large skillet over medium heat. Scoop a generous spoonful of dough onto skillet and flatten with a spatula. Cook until golden brown on each side, 3 to 5 minutes per side. Repeat with remaining batter.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 21.1 g, Cholesterol 79.4 mg, Fat 13.4 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 8.1 g, Sodium 111.9 mg, Sugar 5.4 g
QUICK MATZO BREI
This Passover dish, sent to us by Rise Landsman of Teaneck, New Jersey, is usually served for breakfast drizzled with maple syrup or sprinkled with sugar. It also makes a quick and easy savory side dish with salt and pepper.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Break each matzo square into about 8 pieces; place in a medium bowl. Add enough boiling water to cover, and soak until moistened, 2 or 3 minutes; drain. Squeeze well with hands to remove excess water.
- In a medium bowl, beat eggs with nutmeg and 1/2 teaspoon salt; add softened matzo, and mix.
- Heat 1 tablespoon butter in an 8-inch nonstick skillet over medium heat, swirling to coat; add matzo mixture, and press in gently. Cook until browned on underside, 4 to 6 minutes; carefully invert cake onto a plate. Heat remaining tablespoon butter in skillet, and slide cake back into skillet. Cook until other side is browned, 4 to 6 minutes more.
- Turn cake out of skillet, and cut into wedges. Serve hot.
RUTH REICHL'S MATZO BREI
Elizabeth Barbone of Troy, New York, writes: "I read Ruth Reichl's 'Letter from the Editor' (April 2004), in which she states that 'matzo brei is one of life's perfect foods,' with great interest. However, no recipe for matzo brei appears. Is there any chance of Gourmet publishing a recipe for this 'perfect' food? I would love to try it."
Provided by Ruth Reichl
Categories Egg Breakfast Brunch Side Quick & Easy Kosher Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork.
- Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.
ASPARAGUS MATZOH BREI
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Snap the ends off the asparagus where they break naturally. Peel the spears. Cut the asparagus in one-inch lengths.
- Place the asparagus in a steamer or in a pot of simmering water and steam or cook about three minutes, until they are just tender and still bright green. Drain the asparagus, if necessary, and refresh under cold running water. Dry them well.
- Heat a tablespoon of the butter or oil in a large nonstick skillet. Saute the onions over medium-low heat until they are golden, about six minutes. Remove the onions from the pan and mix them with the asparagus.
- Crumble the matzohs and soak them in a bowl of hot water about 30 seconds. Drain well and squeeze out as much water as possible. Mix the eggs and matzohs together in a bowl. Season with salt and pepper. Stir in the onions and asparagus.
- Heat the remaining butter or oil in the skillet. Add the matzoh mixture and cook over medium-high heat several minutes, until the mixture sets on the bottom and around the edges. Cover the skillet with a large plate and, holding both plate and skillet together, flip them over so the matzoh brei is cooked side up on the plate. Slide it back into the pan and cook the second side. Cut it in wedges and serve with a sprinkling of grated cheese, if desired.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 455 milligrams, Sugar 3 grams, TransFat 0 grams
SAVORY MATZO BREI
Mushrooms and fresh herbs have been added to this traditional breakfast treat, making it a satisfying addition to the Passover menu.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until soft and beginning to brown, 6 to 7 minutes. Stir in herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a bowl and let cool slightly; reserve skillet.
- Whisk eggs in a large bowl. Stir in mushroom mixture.
- Break matzo into 2-inch pieces and place in a colander. Pour boiling water over matzo; let stand until slightly softened, 2 to 3 minutes. Gently stir into egg mixture; season with salt and pepper. Let stand 5 minutes, then stir again.
- Wipe reserved skillet clean and melt remaining 1 tablespoon butter over medium heat. Working in batches, pour batter into skillet 1/3 cup at a time, spreading into a 3-inch pancake with the bottom of the cup. Cook until undersides are evenly browned, 2 to 3 minutes. Flip and continue cooking until other sides are browned, 2 to 3 minutes more. Drain on paper towels. Serve with chopped parsley, creme fraiche, and and a squeeze of lemon.
MIXED BERRY MATZO BREI
Matzo brei is traditionally a Passover dish made with soaked matzo and eggs, but I like to eat it year-round. If you don't have matzo, you can use pita chips, crackers or bagel chips...you can really brei anything! I grew up eating my mom's savory matzo brei, but this is my fruity, cinnamon sugar version that hits the spot when you're craving a quick sweet breakfast situation.
Provided by Molly Yeh
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the spiced sugar: Combine the sugar, cinnamon, and cardamom in a small bowl and set aside.
- For the matzo brei: Fill a large mixing bowl with cold water. Break the matzo sheets into 1- to 2-inch pieces and add to the water, allowing to moisten for 45 seconds. Drain in a colander. In the now-empty mixing bowl, whisk together the eggs, cream, vanilla, and salt. Fold the moistened matzo into the egg mixture to evenly coat.
- Heat the oil in a large nonstick pan or cast-iron skillet over medium-high heat. Pour in the egg-matzo mixture and spread out evenly in the pan. Using a rubber spatula, gently fold the eggs to make a soft scramble, cooking until just set (the eggs should still be a little runny). Turn off the heat. Add the butter, then fold in 1 tablespoon of the spiced sugar and most of the compote, reserving some for serving.
- Transfer the matzo brei to a serving bowl or platter. Sprinkle with more spiced sugar to taste, and top with the remaining compote. Serve with whipped cream, a sprinkle of flakey salt and the remaining spiced sugar on the side.
- Combine the fruit, honey, lemon juice, salt and cinnamon stick in a small saucepan over medium heat. Bring to a boil and cook, stirring occasionally, until the fruit is broken down but still chunky, about 10 minutes. Remove from the stove, then discard the cinnamon stick.
SAVORY MATZO BREI
Easy for adventurous cooks but family friendly. Just another way to prepare matrzo brei! Mushrooms and herbs have been added to this traditional breakfast treat, which we sometimes have for lunch. This is a slight change of pace for the regular matzo brie with the caramelized onions, mushrooms and rosemary and thyme. Marth Stewart. I hope you wil enjoy as much as we did.
Provided by Manami
Categories Breakfast
Time 1h5m
Yield 28 pancakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 250ºF.
- Put a kettle of water (about 3 1/2 quarts) on high heat to boil.
- Meanwhile, melt 1 tablespoon margarine in a 12-inch skillet on low heat.
- Add onions, and saute over medium-high heat until soft and golden brown, stirring frequently to prevent burning, about 15 minutes.
- Add mushrooms, and continue cooking until soft, 3 to 4 minutes.
- Add rosemary, thyme, parsley, salt, and pepper, and stir to combine.
- Remove from heat, and set aside to cool slightly.
- Break eggs into a large bowl, and beat lightly.
- Add mushroom mixture, stirring well to combine.
- Make batter:
- Break matzos into 1 1/2- to 2-inch pieces directly into a colander, and pour the boiling water over them.
- Let matzo stand until softened, about 2 to 3 minutes, and add to the mushroom-egg mixture, adjusting the seasoning with salt and pepper, if necessary.
- Let stand for 5 minutes.
- Melt remaining tablespoon margarine in a 10-inch nonstick skillet over medium heat.
- Pour 1/4 cup of batter into pan to form a 3-inch pancake, lightly pressing with a spatula to make pancake even.
- Repeat, cooking 3 pancakes per batch.
- Cook pancakes until nicely browned, about 2 minutes.
- Turn and cook the other side about 2 minutes more.
- Transfer to oven to keep warm and repeat process until all the batter is used up, making about 28 pancakes.
- Serve immediately.
Nutrition Facts : Calories 68.3, Fat 2.4, SaturatedFat 0.6, Cholesterol 60.4, Sodium 104.7, Carbohydrate 8.5, Fiber 0.6, Sugar 0.9, Protein 3.2
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
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