Best Savory Red Pepper And Onion Matzo Brei Recipe Epicuriouscom Recipes

MATZO BREI

Matzo Brei image

Matzo brei (pronounced like fry) is one of the few dishes from my childhood that I'll never outgrow. The dampened shards of matzo mixed with beaten eggs and milk and then cooked in butter will never go out of style. I like to serve this matzo brei recipe in one big piece, but you can also scramble the mixture. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Breakfast

Time 20m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 package unsalted matzo crackers (10 ounces)
8 large eggs, beaten
1/2 cup whole milk or half-and-half
1 teaspoon kosher salt
6 tablespoons unsalted butter, divided
Maple syrup, optional

Steps:

Coarsely crumble matzo crackers into a fine mesh sieve set over a large bowl; reserve crumbs in bowl. Place sieve under cold running water until matzo is softened, about 15 seconds; drain. Stir softened matzo, eggs, milk, crumbs and salt until combined. , Melt 3 tablespoons butter in a large skillet over medium-high heat; add half of the matzo mixture. Cook, without stirring, until bottom is golden brown, 3-4 minutes; flip. Cook until bottom is golden brown and eggs are cooked through, 3-4 minutes. Transfer to platter. Repeat with remaining butter and matzo mixture. Serve hot with maple syrup if desired.

Nutrition Facts : Calories 296 calories, Fat 14g fat (7g saturated fat), Cholesterol 210mg cholesterol, Sodium 319mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

SAVORY MATZO BREI

Savory Matzo Brei image

Easy for adventurous cooks but family friendly. Just another way to prepare matrzo brei! Mushrooms and herbs have been added to this traditional breakfast treat, which we sometimes have for lunch. This is a slight change of pace for the regular matzo brie with the caramelized onions, mushrooms and rosemary and thyme. Marth Stewart. I hope you wil enjoy as much as we did.

Provided by Manami

Categories Breakfast

Time 1h5m

Yield 28 pancakes

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted margarine
2 large onions, finely chopped (about 1 1/4 pounds)
1 lb white mushroom, chopped medium fine
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt (to taste)
1/4 teaspoon fresh ground pepper (to taste)
8 large eggs
8 plain matzos

Steps:

Preheat the oven to 250ºF.
Put a kettle of water (about 3 1/2 quarts) on high heat to boil.
Meanwhile, melt 1 tablespoon margarine in a 12-inch skillet on low heat.
Add onions, and saute over medium-high heat until soft and golden brown, stirring frequently to prevent burning, about 15 minutes.
Add mushrooms, and continue cooking until soft, 3 to 4 minutes.
Add rosemary, thyme, parsley, salt, and pepper, and stir to combine.
Remove from heat, and set aside to cool slightly.
Break eggs into a large bowl, and beat lightly.
Add mushroom mixture, stirring well to combine.
Make batter:
Break matzos into 1 1/2- to 2-inch pieces directly into a colander, and pour the boiling water over them.
Let matzo stand until softened, about 2 to 3 minutes, and add to the mushroom-egg mixture, adjusting the seasoning with salt and pepper, if necessary.
Let stand for 5 minutes.
Melt remaining tablespoon margarine in a 10-inch nonstick skillet over medium heat.
Pour 1/4 cup of batter into pan to form a 3-inch pancake, lightly pressing with a spatula to make pancake even.
Repeat, cooking 3 pancakes per batch.
Cook pancakes until nicely browned, about 2 minutes.
Turn and cook the other side about 2 minutes more.
Transfer to oven to keep warm and repeat process until all the batter is used up, making about 28 pancakes.
Serve immediately.