Matzo Brei
Matzo brei is a traditional breakfast dish during Passover, yet can be made all year long!
Chef:Belgian Foodie
Servings Prep Time
4 10minutes
Cook Time
15minutes
Servings Prep Time
4 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Heat the oil in a pan. Add the onions and cook on medium heat for about 10 minutes (depending how well you like your onions cooked).
  2. Chop the wild garlic stems and leaves. Add the chopped wild garlic to the pan with the onions for the last minute of cooking the onions. Let onions cool (slightly)
  3. Beat the eggs in a bowl. Add salt and pepper.
  4. Moisten the matzo under running water until the matzo softens but does not crumble. Break into pieces as you add the matzo to the seasoned beaten eggs. Continue until all matzo is added. Add onion-garlic mixture to the beaten eggs. Leave for a few minutes for the matzo to absorb most of the beaten eggs.
  5. Add 1-2 tbsp oil to the same pan over a medium flame. Add the matzo-egg mixture into the pan when it is pretty warm (like you would for eggs). If you are adding the grated cheese, add it now on top of the mixture. Cook 2-3 minutes before stirring and cooking for another 1-2 minutes until set.
  6. Serve with toppings (see notes)
Recipe Notes

If you don’t have or want wild garlic, 1 clove of ordinary garlic can substitute for the wild garlic.

You can use any kind of mild grated cheese (e.g., Cheddar, Jack, Gouda, Emmental).

Toppings can include apple sauce, sour cream, jam, maple syrup or even ketchup. Serve whatever toppings you might use for French toast, omelettes or crepes.

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