If you are anything like me (and if you are, lucky you) your pantry is overflowing with leftover matzah from Passover. I guess that 5-pack of Yehuda was not the best idea after all. I tried to pawn it off on my gentile amigos during our Easter brunch, but they were too busy noshing on ham, cheesey potatoes and airplane shots (long story). Le sigh. Do not fear my friends, WJWE is here with a tasty concoction guaranteed to wow long after you pack up your Seder plate for the season. Matzah brei is a delicious breakfast treat, sort of like a Jewish egg scramble. I made mine with lox and cream cheese reminiscent of my beloved bagel topping. But per usual, feel free to get creative. Go savory with
bacon, sausage, turkey and Swiss or sweet with bananas and nutella. You just can’t lose! I swear it tastes better than it looks.
This recipe is for one, but you can always double, triple or heck even twelve it to use a whole box!
First, heat one tablespoon oil or butter in a large pan over medium heat. Saute onions until golden, about 7 minutes. Then, break up matzah and soak it in water for 30 seconds.
Whisk eggs in a bowl and add matzah, onions, salt and pepper. Heat another tablespoon in a pan over medium heat. Add mixture and cook until eggs are set, about 2 minutes.
- 2 tablespoons butter or oil (you can always use less butter to make your matzah brei healthier or more if you do not value your health)
- ½ large onion, chopped
- 1 piece matzah
- 2 eggs
- 2 ounces lox
- 1-2 tablespoons fresh dill, chopped, plus more for garnish
- 2 tablespoons cream cheese
- Heat 1 tablespoon of butter or oil in a large pan over low heat.
- Add onions and cook until golden.
- Break matzah into pieces and soak in warm water for 15 seconds.
- Whisk eggs and add in matzah, onions, lox, salt and pepper to taste.
- Heat another tablespoon in the pan over medium heat.
- Add brei mixture and cook until eggs are set, about 3 minutes.
- Add dill and garnish with cream cheese.