Best Matzoh Brei Recipes

ASPARAGUS MATZOH BREI

Steps:

• Snap the ends off the asparagus where they break naturally. Peel the spears. Cut the asparagus in one-inch lengths.
• Place the asparagus in a steamer or in a pot of simmering water and steam or cook about three minutes, until they are just tender and still bright green. Drain the asparagus, if necessary, and refresh under cold running water. Dry them well.
• Heat a tablespoon of the butter or oil in a large nonstick skillet. Saute the onions over medium-low heat until they are golden, about six minutes. Remove the onions from the pan and mix them with the asparagus.
• Crumble the matzohs and soak them in a bowl of hot water about 30 seconds. Drain well and squeeze out as much water as possible. Mix the eggs and matzohs together in a bowl. Season with salt and pepper. Stir in the onions and asparagus.
• Heat the remaining butter or oil in the skillet. Add the matzoh mixture and cook over medium-high heat several minutes, until the mixture sets on the bottom and around the edges. Cover the skillet with a large plate and, holding both plate and skillet together, flip them over so the matzoh brei is cooked side up on the plate. Slide it back into the pan and cook the second side. Cut it in wedges and serve with a sprinkling of grated cheese, if desired.

BASIC MATZOH BREI

Steps:

• Break up matzoh crackers into tiny pieces and put into a strainer.
• Run warm water over the broken up matzoh to soak it for a few minutes.
• Break eggs, whip with a fork til frothy.
• Add salt and pepper.
• Add soaked, but drained, matzoh to eggs.
• Melt 1 T butter in frying pan.
• Fry egg/matzoh mixture like you would scrambled eggs.
• Enjoy -- no need for toast, all in the pan!

MATZOH BREI (5 W W PTS)

Steps:

• Run warm water over each piece of matzoh until it begins to bend.
• Break each wet piece into 2-inch pieces; mix matzoh with egg in a large bowl until well coated.
• In a large nonstick pan over medium heat melt butter.
• Add motzoh mixture and cook, turning occasionally, until motzoh just begins to brown and is warmed through, about 5 minutes.
• 1 cup per serving.

SMOKED SALMON AND DILL MATZOH BREI

Steps:

• Heat 4 tablespoons butter in a large sauté pan over medium low heat. Add onions and cook slowly until golden brown, approximately 15-20 minutes.
• Submerge matzoh boards in warm water for 30 seconds. Remove.
• In a large bowl, whisk eggs. Break matzoh into egg mixture and add onions, smoked salmon, salt, and pepper.
• Heat 2 tablespoons butter in large skillet over medium high heat. Add egg mixture and let cook until eggs are just set, about 2 to 3 minutes. Fold in dill and serve immediately.

MATZOH BREI

Steps:

• Break matzos in a large bowl.
• Pour hot water over them.
• After a couple of minutes, pour and squeeze out the surplus water.
• Add cinnamon and egg and mix well.
• Melt a little butter in a frying pan.
• Make small flat cakes of the mixture in the butter.
• Flip them when it starts getting crusty underneath.
• Cook through until well done but still soft.
• Serve immediately, with brown sugar sprinkled on top.