MATZO BREI WITH CREAMED SPINACH AND CRISPY ONIONS
This is a Sara Moulton recipe. She was introduced to the dish in the mid-seventies when she was dating her now-husband who is Jewish. She thought it was a wonderful "breakfast" dish -she started playing around with Boursin cheese - she likes putting the onions on top but we like our onions in and out - so that was a slight tweak! Foodnetwork.com/eda/recipe. I think that next time I'll try it with mushrooms! :)
Provided by Manami
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a medium skillet over high heat until hot.
- Reduce the heat to medium; add the onions and cook, stirring occasionally, until golden, about 8-10 minutes.
- Season with salt and pepper, to taste, and transfer to a bowl with a slotted spoon.
- Reserve the skillet and oil in which the onions were cooked.
- Meanwhile squeeze the spinach well, a handful at a time to remove all the water and set aside.
- Break up the matzos slightly and soak them in a bowl of cold water for 1-3 minutes; don't let them get too soggy!
- Drain the matzos and combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot.
- Add the matzo mixture and cook, stirring constantly, until eggs are scrambled and the matzo has begun to crisp, about 5 minutes.
- Stir in the spinach and cheese and cook until just heated through.
- Top each portion with a mound of the onions.
Nutrition Facts : Calories 371.3, Fat 21.4, SaturatedFat 7.3, Cholesterol 332.5, Sodium 212.9, Carbohydrate 29.9, Fiber 5.8, Sugar 4.2, Protein 17.7
MATZO BREI
Steps:
- For the caramelized onions: Heat the oil in a skillet over medium heat. Add the onions and toss to coat with the oil. Cover and slowly cook, stirring occasionally, until the onions are golden, about 10 minutes. Season with salt and pepper.
- For the matzo brei: Heat the oil in a saute pan over medium heat. Add the salami and fry for 3 minutes. Soak the matzo sheets in water for 15 seconds, crumble them with your fingers and add them to the salami. Add the caramelized onions and toss with the salami and matzo. Cook for an additional 3 minutes. Add the beaten eggs and cook until the eggs are cooked through, about 5 minutes.
- Plate with a side of maple syrup if desired.
CREAMED SPINACH WITH CRISPY CHEESE
Steps:
- Melt the butter in a medium pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and cook for about a minute longer. Stir in the flour until combined and cook for 2 minutes to cook out the flour taste. Add the heavy cream and cook, stirring, until the sauce is thick and there are no lumps, about 5 minutes.
- Add the spinach, breaking up any frozen chunks with the back of a wooden spoon. Stir to combine with the creamy mixture until uniformly incorporated. Taste and season with salt. Cook until the spinach is heated through and mixture begins to bubble, about 3 minutes. Add the Cheddar, lemon juice and hot sauce. Season with salt and pepper. Turn to the lowest setting.
- Heat a large nonstick pan over medium-high heat and line a baking sheet with parchment paper. Make 2-tablespoon mounds of Parmesan in the pan, leaving 3 inches between each (work in batches if your pan isn't large enough). Allow the Parmesan to melt and bubble until it starts to brown around the edges. Use an offset spatula to carefully lift each cheese crisp to the lined baking sheet. Allow to cool for 2 minutes. Crumble or serve whole on top of the creamed spinach.
MATZO BREI
Enjoy Passover with this Matzo Brei recipe! Sheets of matzo are soaked in a seasoned egg mixture and fried in oil to crispy perfection in this traditional dish. Our Matzo Brei recipe is a tasty way to celebrate with your family.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield Makes 2 servings.
Number Of Ingredients 6
Steps:
- Beat eggs lightly in small bowl. Add onion powder, salt and pepper; mix well.
- Place matzo in shallow dish. Pour egg mixture over matzo; let stand until egg mixture is evenly soaked into matzo.
- Heat oil in large skillet on medium heat. Add single layer of the matzo mixture; cook 2-1/2 min. on each side or until golden brown on both sides. Repeat with the remaining matzo mixture.
Nutrition Facts : Calories 440, Fat 28 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 185 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 11 g
MATZO BREI
Provided by Bon Appétit Test Kitchen
Categories Egg Breakfast Brunch Passover Vegetarian Kid-Friendly Low Cal Low Sodium Spring Pan-Fry Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 2 servings (But just barely)
Number Of Ingredients 5
Steps:
- Break 2 sheets of matzo into 1/2" pieces; place in a medium bowl. Cover with very hot tap water. Let stand for about 30 seconds, then drain. Beat 2 large eggs in another medium bowl; season with salt and pepper. Add drained matzo; mix until combined and a wet batter forms. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Spoon scant 1/4-cupfuls of batter into skillet, making 4 pancakes. Fry, turning once, until golden and just cooked through, about 1 minute per side. Serve with jam, syrup, or whatever the hell you'd like. These rock.
CLASSIC MATZO BREI
In this matzo brei (rhymes with fry) recipe, the matzo sheets are browned in butter until crisp before being lightly scrambled with eggs. You make this either sweet or savory as you prefer. Add black pepper, plenty of salt and chives for a savory version, or Demerara sugar and maple syrup or honey if you would like something sweeter. It's a fine breakfast or brunch any time of the year, and especially during Passover.
Provided by Melissa Clark
Categories breakfast, brunch, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.
- Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.
- Add eggs, salt and pepper (if you're making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you're making it sweet) and toss well.
- Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 327 milligrams, Sugar 5 grams, TransFat 1 gram
MATZO BREI OR FRIED MATZO
This recipe was much-loved when I was growing up (typically made the week or so after Passover, when there was an abundance of matzo in our home). Now that I am grown and married, every Passover my mom gives me and my brother each a box of matzo to take home after seder, and this is my favorite recipe for it (I usually make it for breakfast).
Provided by Greeny4444
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Beat the eggs (like you're about to make scrambled eggs) in a medium-size bowl, and set aside.
- Wet each matzo sheet under warm running water, until thoroughly wet and easy to break apart. Shake the excess water from the matzo.
- Break the matzo sheets into pieces in the bowl with the beaten eggs, until all the matzo is broken up.
- Spray a pan with cooking spray and heat it on the stovetop on medium-high heat.
- Mix the egg and matzo together, so the egg coats the matzo, and pour into the heated pan.
- Cook as you are cooking scrambled eggs, until desired doneness.
- Once the food is plated, sprinkle lightly with salt, to taste.
CARAMELIZED ONION AND MUSHROOM MATZO BREI
This recipe is adapted from the restaurant Jane in downtown New York. There, the chef Glenn Harris offers a matzo brei two ways, but not, he will quickly tell you, because he likes it both ways. He only makes the savory kind, with deliciously glossy, nearly black, fried onions, as a concession to his partner in the restaurant, Jeff Lefcourt. Needless to say, Mr. Lefcourt's grandmother made hers savory.
Provided by Melissa Clark
Categories quick, one pot, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a skillet over low heat, melt 2 tablespoons butter. Add onions and cook, stirring, until caramelized, 5 to 7 minutes.
- Add mushrooms and raise heat to medium-high. Continue to cook, stirring, until mushrooms are soft, about 5 minutes. Season with plenty of salt and pepper.
- Add remaining tablespoon butter to pan and let it melt. Add matzo and cook, tossing to coat matzo in butter, for 2 minutes.
- Pour eggs into pan and season them generously with salt and pepper. Cook, scrambling mixture, until eggs are set, about 2 to 3 more minutes. Season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 30 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 510 milligrams, Sugar 2 grams, TransFat 1 gram
MATZO BREI
Matzo and egg fried together. This traditional dish is great anytime, but everyone really looks forward to Matzo Brei during Passover!
Provided by Janice Weisberger
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Yield 1
Number Of Ingredients 4
Steps:
- Take the matzo and break into small pieces into a bowl. Cover with hot water for a minute. Then squeeze out the water.
- In a small bowl, beat one egg with salt and pepper to taste and add to matzo. Mix well.
- Heat frying pan with a little oil. Pour mixture into the pan. Brown one side and turn over.
Nutrition Facts : Calories 222 calories, Carbohydrate 24.4 g, Cholesterol 186 mg, Fat 9.6 g, Protein 9.3 g, SaturatedFat 2.1 g, Sodium 70 mg, Sugar 1.4 g
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