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MATZO BREI
( Printer Friendly Version )

ED PAWLING
ccSCOOP Guest Food Writer

There are countless variations on matzo brei—some savory, some sweet. But matzo makes an amazing foil to eggs and onions, and I make it all year long. This is my standard-bearer recipe, and it couldn’t be easier.

What You’ll Need:

Large (12-inch) nonstick skillet

6 pieces matzo
1 large onion, sliced
6 eggs, beaten
3 tablespoons butter
1 tablespoon vegetable oil
Salt
Freshly ground pepper
Water

  

Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Add sliced onion and sprinkle with salt. Cook onion until brown and caramelized, about 15 to 20 minutes. Remove from pan and set aside.

Break matzos into 2-inch pieces, place in bowl, and pour water over them. Soak until slightly softened, less than 5 minutes. They should be al dente. Remove matzo from water and set aside.

Beat eggs in a large bowl. Add salt and pepper. Set aside.

Heat 2 tablespoons butter and 1 tablespoon vegetable oil in the skillet until hot and sizzling. Add softened matzos and brown on both sides. Add sliced onion (reserving some for garnish) and toss thoroughly.

Add beaten eggs and toss mixture until eggs are absorbed and cooked.

Garnish with reserved onions and serve immediately.

Serves 4

 

  
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