Matzo Brei With Onions Recipes

CARAMELIZED ONION AND MUSHROOM MATZO BREI

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.

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.

SAVORY MATZO BREI

Steps:

• Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until soft and beginning to brown, 6 to 7 minutes. Stir in herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a bowl and let cool slightly; reserve skillet.
• Whisk eggs in a large bowl. Stir in mushroom mixture.
• Break matzo into 2-inch pieces and place in a colander. Pour boiling water over matzo; let stand until slightly softened, 2 to 3 minutes. Gently stir into egg mixture; season with salt and pepper. Let stand 5 minutes, then stir again.
• Wipe reserved skillet clean and melt remaining 1 tablespoon butter over medium heat. Working in batches, pour batter into skillet 1/3 cup at a time, spreading into a 3-inch pancake with the bottom of the cup. Cook until undersides are evenly browned, 2 to 3 minutes. Flip and continue cooking until other sides are browned, 2 to 3 minutes more. Drain on paper towels. Serve with chopped parsley, creme fraiche, and and a squeeze of lemon.

SAVORY RED PEPPER AND ONION MATZO BREI

Steps:

• Break matzos into roughly 1-inch pieces into a colander, then rinse under hot tap water until pieces are softened, 1 to 2 minutes. Let stand 5 minutes.
• Lightly beat eggs with salt, pepper, and 1 tablespoon dill in a large bowl and stir in matzos until coated well.
• Cook onions and peppers in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring occasionally, until they begin to brown, 8 to 10 minutes. Add matzo mixture, then increase heat to moderately high and sauté, stirring frequently and breaking up clumps, until matzos are well browned, about 17 minutes. Season with salt, then sprinkle with remaining 1/2 tablespoon dill.

MATZO BREI

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.

APPLE CINNAMON MATZO BREI

Steps:

• Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
• In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
• Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
• In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.
• Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.

PERFECT MATZO BREI (PASSOVER)

Steps:

• Break the matzos in half, then half again, and soak them in hot water for a couple of minutes.
• Remove them and with your hands, squeeze out as much water as you can (kids love to do this!).
• Beat the eggs lightly with salt in a mixing bowl, and add the matzo and mix.
• Heat the butter in a heavy skillet and when it starts to turn brown, add the mixture.
• Either leave the mixture to set on the bottom and then turn as you would a pancake (that's how I have it); or, stir with a wooden spoon as you would for scrambled eggs.
• The matzo brei will be ready in about 5 minutes, depending on how well done you like your eggs (I like it more done and I need about 7-8minutes).
• Serve immediately with jam and/or sour cream.

MATZO BREI

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.

MATZO BREI WITH CREAMED SPINACH AND CRISPY ONIONS

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.

MATZO BREI

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.

MATZO, LOX, EGGS AND ONIONS

Steps:

• Put the matzos under a running faucet for about 15 seconds or until really wet. They should start to soften but not fall apart. Break them into rough 1 1/2-inch pieces.
• Scatter the onion in a large dry skillet over high heat. Cook for 1 to 2 minutes until it turns dark golden brown on one side, then stir in the butter and a pinch of salt and cook until golden all over and dark brown in spots, about 3 to 5 minutes. If the butter starts to become too brown, lower the heat.
• While the onion is frying, whisk the eggs in a medium bowl with 1/2 teaspoon salt and the pepper. Stir in the matzo pieces and let them soak.
• Reduce the heat under the skillet to medium-low and add matzo-egg mixture to the onion. Cook, stirring, as you would with scrambled eggs. When the eggs are two-thirds of the way cooked, stir in the smoked salmon and dill. Serve immediately with a pool of honey and dollop of sour cream on the side.