Matzo brei is a classic Passover dish made with matzos and eggs. It’s usually eaten for breakfast, but there are many variations both sweet and savory to top this traditional dish. You can serve it anytime you like.
We added a bit of Tangerine Marmalade to the egg mixture to give it a little extra something and then topped it in two not so traditional ways. Whether you’re in the sweet camp or the savory, this creation is sure to satisfy your nostalgic cravings or introduce you to something new.
Matzo Brei (Rhymes with Fry)
5 sheets Matzo broken into pieces
1 c. of hot water
1/2 tsp. kosher salt
2 Tbsp. Just Jan’s Tangerine Marmalade
Spread the matzo pieces in a baking dish large enough to spread them in one layer. Pour the hot water over the cracker pieces until they are covered and let them sit for a minute or two.
Whisk the eggs, salt and marmalade in a bowl. Pour egg mixture over the softened matzo and combine. Set aside.
Melt the butter in a non-stick skillet over medium heat. Put the matzo mixture into the pan making an even layer. Cook undisturbed for about 5 minutes. Place a large dinner plate over the skillet and invert the brei onto the plate. Flip the brei back into the pan and cook until golden brown. About 7 to 8 minutes on that side.
Slide the brei onto a cutting board and cut into wedges. Serve warm with your desired topping.
Sweet: Sprinkle with cinnamon and sugar and top with any flavor Just Jan’s Fruit Spread, creme fraiche, toasted nuts
Savory: Salt and pepper, creme fraiche and Just Jan’s Balsamic Onion Savory Spread