Dror, our staff writer, has made us some Passover French Toast. It’s called Matzo Brie; frying some matzas with eggs and milk. He told us how he makes it, with the simple recipe that comes from his mama, Miri.
Since employing a native-born Israeli, I’ve been exposed to various opportunities to try new dishes.
Several weeks ago we were treated with his world-famous Shakshukah breakfast cooked for us on a recent trip at Meet-at-the-Mountain whilst exploring the Tongariro crossing.
This weekend it’s the Passover and lazy food is on the agenda and I get one of those typical food shots to come up in my newsfeed from our Employee’s Dror cooking something called Matzo Brei.
I love cooking and have done for several years, and lately because of my ancestry and moving into that stage of life where ancient history is kind of what defines me according to the age comparison of me to my employees I’ve taken more interest in Israelis cuisine. So this dish looks like a French toast. But it’s Matzah!?—the idea of the two being scrambled together was intriguing.
Not knowing any better, I’d guess the dish was pronounced Matzo Brie. A quick call to my employee- Dror laughs and corrects me “It’s pronounced Matzo Brei,” he said. “And it’s delicious. You should try it.”
So Brei rhymes with try, huh? Feeling adventurous, I decided to conquer this recipe to see what all the fuss was about.
So, I Google recipes and see you can have the Matzo Brei salty or sweet
So, here’s the thing. I’m supposed to be on a diet and although I’d prefer the sweet I’ll attempt the salty to appease my conscience.
Wow, you can serve the salty with sour cream and applesauce, too. I know what your thinking.
Sour cream and applesauce? With eggs? Maybe this breakfast experiment wasn’t such a great idea. But I wasn’t about to chicken out. I was in it to win it.
After about 15 minutes, I plated the Matzo Brei. It looked harmless enough, and it smelled good. I decided to dig in.
With my first bite, I tried the eggs and matzo on their own. Yum, I thought. Second bite, I tasted the eggs and matzo with a dab of sour cream on top. Double yum. Finally, I tried a bite with everything… eggs, matzo, sour cream, and applesauce.
Have mercy. I’m in Matzo Brei heaven.
Now I understand why some people like this dish sweet. After that first taste, I ended up piling on the applesauce. There’s something about that added sweetness that really enhances the egg/matzo mixture. I cleaned my plate. It’s the perfect comfort food, and it stuck with me all day… I skipped lunch.
What does matzo brei mean?
Matzo Brei aka Matzah Brei, pronounce matzo brigh, as Dror Baraam so lovingly told me, translates to fried matzo since it’s fried in butter.
What is a typical Jewish breakfast?
While there isn’t a “typical” Jewish breakfast, there are some things that come to mind when you think of Jewish breakfast.. bagels and lox, Matzo Brei, french toast, blintzes – all of the Jewish daily staples. In Israel, it’s also common to eat shakshuka and salads made from fresh produce and a simple olive oil dressing.
Well, it’s decided! Matzo Brei will become a regular part of our Passover meal rotation. It’s a great way to use up the extra matzo from the Seder. You can eat it for breakfast, brunch and brinner. It’s so adaptable and tasty, I actually look forward to it next year!
How do you like your Matzo Brei?
Here’s The Basic Recipe, from Dror’s Mom Miri, to you:
How to make Matza Brei with Dror The Explorer (and his Mum Miri).
You’re going to need:
half a glass of milk
1. Gently wash each of the Matza twice for 3-4 seconds and let the water soak in for 3 minutes.
2. Layer the matza on top of each other.
3. Blend the eggs and the milk in a bowl.
4. Dip the matza stack in the bowl and then shallow fry on both sides.
5. Once the Matza is golden brown, remove from the pan, soak the oil and serve.
Betiavon (Good appetite in Hebrew).
Some people like to add cheese or sugar. You can improvise as much as you want.
Have a great Pesach!