From Nonna's Kitchen: Grandma Harriet's Matzo Brei
Before Passover ends, I wanted to feature another recipe from my husband’s wonderful grandmother Harriet. I asked her if she had a matzo brei recipe and she quickly responded with her beloved mother Jeanne’s recipe. Every Passover, this matzo brei was served to Harriet as a young girl. She and her sister considered it quite a treat and would eat it for breakfast and/or lunch.
Easy to make and kosher if you substitute the butter for oil. The best part? This matzo brei is slathered with apricot jam before you give it a quick broil in the oven. Grandma says the trick is to make sure the matzo is soft but not too mushy. That way, you can taste the lovely pieces of matzo scattered throughout the eggs.
Grandma Harriet’s Matzo Brei
Prep time: Total time:
5 sheets Matzo
4 large eggs, beaten
¼ cup heavy cream
1 tablespoon unsalted butter
½ teaspoon kosher salt
¼ cup apricot preserves
- Dampen matzo under warm running water until it just begins to soften. Break into small pieces in a large bowl. In a separate bowl, beat eggs with cream and salt. Pour eggs over matzo and mix carefully, just to combine.
- In a 10 inch cast iron skillet, melt butter over medium heat. Pour egg mixture into the skillet and allow to cook until the bottom of the mixture sets, about 4 to 5minutes. Carefully lift the eggs and flip so that the bottom is now on top. Brush with the preserves and place in the oven on broil for 3 minutes until preserves begin to melt and eggs lightly brown.