Matzo Brei

The first time I had matzo brei and matzo ball soup was just a year ago when friends of ours invited us to their family’s home in Charleston, South Carolina for Passover.  We hopped in the car after work and drove 15 hours straight, taking shifts and fueling up on rest stop coffee, candy and regional chip flavors.  We arrived in Charleston the next morning, took a long nap and then headed into town to explore Charleston’s main strip, lined with palm trees and pastel shops.  The next night I had my first Passover meal.  

I slowly slid my spoon into soft round matzo balls that lounged in a shallow, golden pool of hot, salty chicken broth.  I wished I had been eating matzo ball soup my whole life.  For breakfast the next morning, our hosts made us matzo brei which is like a french toast made with crushed up matzo crackers.  I downed forkfuls of the eggy matzo drizzled with maple syrup and made a “note to self” to make matzo brei for my blog the next April.  

That night we scored a table at Charleston’s most talked-about restaurant, Husk where we sat on the porch with bourbon cocktails and ate crispy pig ear lettuce wraps, bacon cornbread, guinea hen terrine, and buttermilk pie.  On our final day we took a long walk around the neighborhood with beers in hand and stumbled upon an alligator sun-bathing in a neighbor’s front yard.  

   

The long drive back to Brooklyn the next morning wasn’t complete without a pit stop at Waffle House.  Whether you celebrate Passover or Easter, matzo brei is a filling holiday breakfast treat.  I know I’ll need a base of matzo before I start eating my massive chocolate bunny. 

Visit my fellow food bloggers, Bon Appetempt and Crepes of Wrath who are also celebrating matzo this week.

MATZO BREI

Makes 4 servings

4 large eggs
2 tablespoons milk
Pinch of salt
Pinch of sugar
4 sheets matzo (I used the equivalent in matzo crackers)
2 tablespoons unsalted butter
Maple syrup for serving

1.  Beat the eggs, 2 tablespoons milk, the salt and sugar in a shallow bowl.
 

2.  In another shallow bowl, break the matzo into 1/2 to 1inch pieces (I kept my crackers whole for aesthetic purposes). Submerge the matzo in water and let it soak for 2 minutes.  Once soaked, drain the water and press out any extra water from the matzo with your hands.  Transfer the matzo to the egg mixture. Toss well to combine.

3.  Heat the butter in a large saute pan over medium-high heat. Once the pan and butter are hot, add the egg-soaked matzo. Cook, flipping frequently, until the matzo takes on a golden brown color on both sides. Serve immediately with maple syrup and fresh fruit.

Matzo Brei at Fred 62 in Los Feliz, CA

Gator photograph by Alan Foreman