Let's Cook: A Passover Primer

After a long list of some intense posts, I thought I would write something that's a bit lighter. Because it's Passover, I wanted to share with you a recipe for a tasty breakfast, lunch or snack that's both versatile and Passover-friendly: Matzo Brei. The above is my first attempt at Brei this year, and I got my liquid-to-matzo ratio a bit off.

Matzo Brei is almost like a French Toast, but made with matzo. I've also seen it compared with chilaquiles or huevos rancheros, made with tortilla strips. You can make it sweet or savory. My preference is for sweet, drizzling it with honey as breakfast. Made savory with some smoked salmon it makes for a perfect breakfast or lunch (or even dinner). It's simple, easy to prepare, and something you can enjoy throughout the year.

Matzo Brei

This is a simple recipe and one that can feed one or many. The ratio is simple: 1 egg per sheet of matzo. As written, this recipe serves two, but you can increase or decrease to make enough for your crowd.

You'll Need:

  • 2 sheets matzo
  • 2 large eggs
  • butter for your skillet
  • Salt
  • toppings, including honey, sauteed mushrooms and onions (for savory), smoked salmon and cream cheese, or just salt and pepper

What You'll Do:

  1. Preheat a non-stick skillet over medium heat. In a medium-bowl, whisk the eggs together with a pinch of salt
  2. Run the matzo under some cold water until it is soft but not soggy - like a cracker that's just been dipped into soup. Break it up into small pieces and add it to the eggs, mix well to combine
  3. Melt butter into your skillet. Once melted, add the egg and matzo mixture to the skillet and stir occasionally, until the eggs are scrambled and cooked through and the matzo is starting to get a little crispy around the edges.

Serve your brei with your favorite toppings and enjoy!

Makes two servings