Search This Blog

Sunday, June 9, 2019

Matzo Brei (Scrambled Eggs and Matzo) (Israeli Jewish)

This is a quick recipe for scrambled eggs using matzo (thin flatbreads), crumbled and mixed with the eggs. It adds extra body and a yummy salty taste to the resulting mass. 
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Red lentil, chickpea and chili soup (vegan).
Five years ago: SoufflĂ© au citron (Quark and lemon souffle) (French).
Six years ago: Moroccan potato salad (vegan).
Seven years ago: Simple tomato gratin (Gratin Provencal).
Eight years ago: Stuffed baked avocados (Middle Eastern).

Ingredients (serves 2):
  • 4 (6 x 6") pieces thin salted matzo (not shmura matzo)
  • 4 eggs
  • 2 tbsp. butter
  • Salt and pepper to taste

Break matzo into little pieces, dropping them into a medium bowl. Pour 2 cups hot water over the matzo and set aside to let soak until softened, 2-3 minutes. 

Drain the matzo and cover with cold water. Swish matzo around, drain, and squeeze matzo firmly to remove any remaining water; return to bowl. 

Beat the eggs with salt and pepper to taste in another bowl; add to matzo and stir to combine. Heat butter in a large skillet over medium heat. 

Add matzo mixture and cook, stirring occasionally, until lightly browned and broken up into large fluffy curds, 4-5 minutes. Transfer matzo brei to plates and serve immediately. It's done, dig in!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...