Matzo Brei

A traditional Jewish breakfast dish served during Passover, Matzo Brei (mah-tzor bry) may also be served as an after- dinner savoury. Fried onions may be added if liked.

2 matzos, broken into

2-inch pieces

4 fl. oz. milk

2 eggs, lightly beaten

½ teaspoon salt

½ teaspoon grated nutmeg

1 tablespoon butter

Place the matzo pieces in a large mixing bowl and pour over the milk.

Leave to soak for about 5 minutes. With a slotted spoon, transfer the matzos to a medium-sized mixing bowl. Discard any leftover milk.

Pour the eggs on to the matzos. Add the salt and nutmeg and mix well with a wooden spoon.

In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, pour in the matzo and egg mixture.

Cook for 5 to 7 minutes, stirring constantly, or until the eggs are firm and only slightly moist.

Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve immediately.

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