Thursday, December 2, 2010
It's getting to be that time of year when I start cooking all my comfort foods, matzo brei being near the top of that list. I've published a recipe for matzo brei before, but since then I've discovered an even better one, which I've made a habit of cooking for breakfast way more often than I should. Matzo brei is a funny little dish that consists of eggs, matzo crackers, butter, and a bit of sea salt. It's simple but amazingly delicious. Ruth Reichl writes that her mother's secret to good matzo brei was lots and lots of butter, so use as much as your conscience will allow. (For me, that's about a tablespoon and a half.)
This morning, jetlagged and exhausted, I definitely need some fried matzo in my life, so I made myself a plate and immediately felt exponentially better. The recipe below will make enough for one person on a very hungry morning. Make it and see if it has the same powers for you. I'm betting it will. xoxo
Adapted from Ruth Reichl
2 sheets of matzo crackers (I use Manischewitz spelt matzos or thin matzos)
1 1/2 tablespoons unsalted butter
Break matzos into a bowl into small pieces. Fill the bowl with warm water and soak for about 15 seconds. Drain.
Melt butter in a large skillet. The secret to great matzo brei is apparently 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. Add sea salt to taste.