So I realize I am a few hours late for my One Delish Dish shout out to Passover and all of its culinary delights, but I’m hopeful that my tasty twist on Matzah Brei can be enjoyed at anytime of the year. Among the Gefilte fish, bitter herbs and zero-yeast policy, Passover isn’t typically known as the holiday filled with amazing cuisine. However, my close friend and fellow “Jewish-insider,” Jonathan Cohen, told me that Matzah Brei is the way to go during Passover – well, that and Matzah pizza, but I could never deal with a dough-less pizza. That’s just not happening, I love a good dough a little too much.
Matzah Brei is an easy, healthier alternative to quiche that’s super tasty when spiced up a bit. It’s basically softened matzah that is mixed with eggs and either made into a frittata-type cake or broken up into pieces. It can be prepared in a savory style (served with meat, onions, chives and/or sour cream), or a sweet style (served with cinnamon, sugar and jam). Since I would pick a cheeseburger over a cupcake any day, I chose to go the more savory route. They key is to make it as crispy as possible on the outside (without charring it of course).
To make this you need:
- 4 or 5 pieces of matzah
- 4 eggs
- about 10 finely chopped chives
- 1/4 cup of fried onions (either freshly fried or dehydrated)
- salt and pepper to taste
- 2 teaspoons of garlic powder
- 1 tablespoon of butter
- 3 strips of turkey bacon, chopped into small pieces
- one large dollop of sour cream
- avocado slices
Preparation: In a large bowl, break the matzah into bite-sized pieces, then pour hot water over them (enough to cover). As soon as the matzah is soft, drain out the excess water. In a separate bowl, beat the eggs. Then add the eggs, salt, pepper, garlic powder and chopped chives to the softened matzah, mix and set aside. Heat the butter in the frying pan and fry the chopped turkey bacon. When the turkey bacon is crispy, pour the egg/matzah mixture over it and let the mixture cook over medium heat. I prefer to cook this like a frittata, so allow it brown and crisp on one side, then carefully flip it either by hand or with a spatula. After both sides are crisped, slide it onto a plate and top it off with some sour cream, avocado slices and fresh chives. You can either cut it up and serve it like a quiche, or simply dig in with a fork. Enjoy for breakfast, lunch or dinner…and of course, don’t forget the Tapatio!
