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Matzo Brei with Fresh Chives


Serves 4 to 6

  • by from Fine Cooking
    Issue 110

Matzo brei is a simple dish of eggs, butter, and matzo (an unleavened cracker-like bread). Although typically served during Passover, it makes a delicious anytime meal. If using salted matzo, halve the amount of salt in the recipe.

  • 4 pieces unsalted matzo (about 4 oz.)
  • 5 large eggs, beaten
  • 1/4 cup thinly sliced fresh chives
  • Kosher salt and freshly ground black pepper
  • 5 Tbs. unsalted butter

In a small saucepan, bring 1-1/4 cups of water to a boil. In a large bowl, crumble the matzo into 1-inch (or smaller) pieces and pour the boiling water over them. Let sit until the matzo softens but doesn’t turn to mush, about 20 seconds. Using a large slotted spoon, press the matzo against the bowl and pour off any excess liquid (there may not be any). Stir in the eggs, chives, 1 tsp. salt, and 1/4 tsp. pepper.

Melt the butter in a 10- to 12-inch nonstick skillet over medium-high heat. When the foam starts to subside, add the matzo mixture. Use a heatproof spatula to gently scramble and break up the eggs, cooking until they are softly set, 3 to 4 minutes. Season with more salt and pepper and serve immediately.

Serving Suggestions

Start the meal with a bright Radish & Parsley Salad with Lemon.

nutrition information (per serving):
Calories (kcal): 220, Fat (kcal): 14, Fat Calories (g): 120, Saturated Fat (g): 7, Protein (g): 7, Monounsaturated Fat (g): 4, Carbohydrates (mg): 16, Polyunsaturated Fat (mg): 1, Sodium (g): 250, Cholesterol (g): 200, Fiber (g): 1,

Photo: Scott Phillips

Good even if you experiment with different herbs.

instead of boiling water i prefer to soak matzo in a warm milk for few minutes.makes it creamier and more delicious.also you can pour the mixture in a cast iron skillet,cover with lid(any kind that fits) until no raw egg is visible(if you are really concern just flip it over).it rises a little, looks like omelette

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