For individuals who have a good time Passover, debates in regards to the “appropriate” technique to prepare dinner matzo brei are akin to these surrounding one of the best matzo ball soup: everybody has an opinion. Candy finishes, like maple syrup or cinnamon sugar, are paramount for some. Others say savory matzo brei is the one method to go, with salt and black pepper within the egg combination (as a substitute of sugar) and topped with onions sautéd in rooster fats or bitter cream, lox, and chives—a riff on the brunch staple, the LEO.
Form can also be up for debate: Ought to the matzo combination be scrambled within the pan free-form, or look extra like a tidy omelet or pancakes? Our matzo brei recipe takes its cues from the savory model (however there’s nonetheless jam!) and falls squarely within the pancake camp. For those who’ve by no means made this Jewish breakfast, consider it as kosher for Passover French toast. The keys right here lie within the Goldilocks sizzling water soak (too lengthy, and the matzo will flip to mush, not lengthy sufficient, and it’s nonetheless a shingle) and in utilizing quantity of seasoning. By itself, matzo is bland, so it wants some assist.
A nonstick skillet will turn out to be useful to prepare dinner the beaten-egg-drenched matzo items. Be at liberty to swap out half the cooking oil for unsalted butter if you happen to’re utilizing it, however don’t go away the oil out solely. Oil is one of the best medium for creating these coveted crispy edges, irrespective of which method you swing, flavor-wise. The finishings are all you—jam, apple sauce, bitter cream, even salsa. We’re not right here to select sides.
