June 14, 2011

Matzah Brei

The school year is winding down, homework is grinding to a halt and suddenly you have more projects and finals than you know what to do with. Another thing winding down? Your meal plan. Suddenly your social life increases as you cling like a sea lichen to various people you sat next to that one time in college writing, because they happen to have some extra points on their meal card. This makes for some awkward conversations as you attempt to bum your way through the next few weeks.

But, fortunately you are one of the lucky ones! You have access to a kitchen. And this kitchen has working appliances, like a stove and an oven. Yay!

Unfortunately, you're just about broke. So, retract that last yay.

What to do?

Hey, remember those Jewish friends you have? The ones who celebrate Passover? I bet they have a ton of leftover food you could have. Probably several boxes of matzah under the sink. And trust me, they won't be touching that stuff for another year anyway. It's a Jew thing.

Don't know anybody who has extra matzah? Time to check out that discounted aisle at the supermarket.

So now you and your several boxes of life-giving matzah are in the kitchen. You've had matzah toast with jam, matzah crackers in your chicken noodle soup and matzah sandwiches that have crumbled onto your lap, and you're feeling a little iffy about my advice.

Sorry about that. You have tons of eggs, right? Here, have a recipe. It's like making french toast and a large omelette at the same time. It's fantastic.

Matzah Brei
(Recipe from The Jewish Holiday Kitchen by Joan Nathan)
serves 3-4 people

Boiling Water
3 sheets of Matzah
2 eggs
salt and pepper (to taste)
butter (for frying)

Boil and pour the hot water into a large heat resistant bowl. Take the matzah and break into pieces, dropping them into the bowl.  Allow the matzah to soak for 15 minutes. Drain. Gently squeeze the excess moisture from the matzot.

Place the matzah back into the bowl.
Crack the two eggs into a small dish. Gently beat the eggs with a folk, just enough to separate the yolk. Add salt and pepper. Pour mixture over the matzah.

Butter your skillet or just a flat frying pan.You shouldn't need more than a tablespoon of butter at a time if you're making in two batches, but feel free to use less if you are making smaller portions. If you have a large pan, you can pour the entire mixture into the pan at once. Allow it to cook for 3-4 minutes or until it is brown on one side.

Flip and cook for an additional 3-4 minutes.

Serve warm.

Drizzle maple syrup or honey on top. Add cinnamon if desired.

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