Thing I Love 4
October 15, 2010
Matzo Brei for One
It’s a rainy day, and the wind is howling around the house, whistling through every crack. That must be why I’m making all my comfort foods. I’ve got a pot of chicken bones on the stove, slowly burbling into soup, and I have a sudden, urgent desire for matzoh brie. When Nick was little he called it “manna” – and it’s still pretty much that to me.
My mother always said that lots of butter was the secret to matzo brei, and I won’t disagree. Brei, incidentally, rhymes with fry…
* 1 matzo
* butter
* 1 egg
* salt
Break matzos into a colander into small pieces. Run under the tap and moisten well. Drain.
Melt as much butter as you will allow yourself to get away with in a large skillet. My mother says the secret of matzo brei is lots of butter, so if in doubt, add more. Beat eggs in a bowl. Add matzos and mix well. Put into pan and cook, stirring constantly, until eggs are set. I like it quite dry, because I love the crunchy little bits that you get at the very end. Salt to taste. Eat with enormous pleasure.
Note: There is a big debate, between matzo brei mavens, on the virtues of the sweet versus the savory sort. May I just say that sweet matzo brei is, to me, an abomination?
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3 Comments
In our family, we serve with sour cream. Yum!
greetings from cubeville on the UWS, holy butter in the brei……that’s a heartattack in a bowl…or a plate…my recipe, if one can call it that seeing as how matzo brei is the extent of my culinary repertoire NO BUTTER! non stick cooking spray coats the pan for me……4 eggs, one yolk, the rest white…and one piece of matzo……stir it up, fry it up in the pan, pack it up and have the rest of your colleagues comment endlessly on your choice of cuisine as that’s the only lunch brought in from tha’ hood!
photos can follow, i’ll spare you for now.
nine years later ha ha
sweet is the only way to eat it. Maple syrup on your matzoh brie is pure heaven