BrokeAss Gourmet

BrokeAss Gourmet

Savory Matzah Brei

  • Prep Time 0:15
  • Cook Time 0:15
  • Estimated Cost $7.50
  • 5 Comments

In the late eighties, my mom decided to get herself a Ph.D.This meant many nights of graduate school and dissertation writing…and that my father would be cooking dinner. While he can’t cook like my mother, this matzah brei was a favorite standby in our house.

Ingredients

  • 2 tablespoons butter $1 for a stick 
  • 1 medium onion, diced $0.50
  • 2 cups milk $1.50 for 1 qt
  • 2 eggs $1.50 for 6
  • 6 sheets matzah $3 for a box
  • salt and pepper to taste Pantry

Directions

  1. Pour the milk into a large bowl. Whisk in the eggs until fully incorporated. Break the matzah into pieces and place in the egg-milk mixture, pushing down the matzah to ensure that it is fully covered by the liquid. Set aside and allow to soak for 8-10 minutes.
  2. Meanwhile, melt the butter over medium-high heat in a large frying pan. Add the onions and cook until translucent, about 5 minutes. When the matzah has soaked for long enough, add the whole bowl's contents to the frying pan and allow to cook, scraping the pan occasionally with a spatula, until the almost all of the liquid has been absorbed. The texture should resemble scrambled eggs.
  3. To serve, divide it onto 2 plates and garnish with onion salt and freshly cracked pepper.

Category: Meals

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What They're Saying

Sarah, on Apr 25, 07:41 PM, wrote:

My dad’s matzah brei is fairly similar. We add garlic (‘cos my dad adds garlic to everything) and drop the butter and milk. It’s nice to see other matzah brei recipes out there.

I love your site and your recipes. I figured I had to comment eventually, so here you go. :)

Jessica, on Aug 10, 01:03 PM, wrote:

I can’t believe I’ve never seen a recipe for savory matzo brei before this…my family always makes it sweet, with syrup on top. I’m going to have to try this!

stuart, on Jan 21, 11:12 AM, wrote:

so this may sound odd…but matza brie is really amazing with grape jelly. when i have it this way i skip the onions. the salt and sweet combo is delish. i dip the MB in jelly as i take forkfuls.

Karen Schmermund, on Apr 2, 10:10 AM, wrote:

So nice to have met you at the Olive Press. Daughter – Allie…second daughter – Charlotte Chorneau. Many moons ago this nice polish girl from Chicago (me) worked in a Jewish Deli in SoCal in the 70’s. This is exactly how we made the Matzah Brei but with a side of grape jelly. Just made this and I am in heaven. Thanks for the blast from the past. You do not have to be Jewish to enjoy this fab dish. Looking forward to your new book!,

Karen Schmermund, on Apr 2, 10:10 AM, wrote:

So nice to have met you at the Olive Press. Daughter – Allie…second daughter – Charlotte Chorneau. Many moons ago this nice polish girl from Chicago (me) worked in a Jewish Deli in SoCal in the 70’s. This is exactly how we made the Matzah Brei but with a side of grape jelly. Just made this and I am in heaven. Thanks for the blast from the past. You do not have to be Jewish to enjoy this fab dish. Looking forward to your new book!,