This is old school comfort food for a lot of people – sortof a Jewish take on huevos rancheros.The great thing about this recipe is that it can shape shift from savory tosweet. Many recipes call for soaking the matzoh in water and then squeezing itout right before cooking the matzoh brei. I find that technique makes for awater-logged final product. My solution was to add an extra egg and let thematzoh soak up the moisture from the eggs, resulting in a custardy texture. Forthe savory version, I like to finish with chives (I wouldn’t say no to a littlehollandaise sauce, either). If you lean more toward the sweet stuff, your sauceoptions are wide open. Maple syrup, applesauce, fruit jams or even honey allwork.
Matzoh Brei
Ingredients
- 6 eggs
- 3 sheets matzoh broken into bite-size pieces
- 2 tbs. butter
- chives (if making savory) finely chopped
- 1 tbs. sugar (if making sweet)
- sweet stuff honey, maple syrup, jam or applesauce. It’s your call.
Instructions
- In a bowl big enough to hold everything, whisk the eggs until light yellow. If making a sweet version, add the sugar.
- Add the broken matzoh pieces. Let the matzoh soak in the egg for 15 minutes.
- Heat a non-stick pan over medium heat. Melt the butter until browned.
- Add egg mixture and stir constantly until the eggs are still glossy but about to be fully cooked (they will continue to cook after coming out of the pan).
- Plate the eggs and serve immediately.
- Top with the chives (for the savory version) or serve with your choice of sweet topping.
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