Passover is coming, ya’ll! And you know what that means: The worst food of any Jewish holiday. Which I’m guessing is also how matzo brei got invented because one Jewish mom was like, “Jesus Christ, enough with the bitter herbs!” Or someone else’s name in vain, maybe.
This is my first foray into gluten-free matzo brei, or any kind of matzo brei. Therefore I’m entirely unclear if matzo brei is something you eat for breakfast, dinner, or a snack. It’s kind of fried crackers, kind of scrambled crunchy eggs, and kind of chilaquiles, Jewish-style. Luckily it’s easy enough to make it gluten-free, what with this option in your grocery store –
I asked the nearest chosen person what the heck was up with matzo brei, but my husband claims to have never even eaten it before. I’m starting to wonder if he’s really Jewish or just sold me a bill of goods because he knew all the single ladies in New York City had figured out that Jewish boyfriends were the best. Clearly, I’m on my own here. So I picked a recipe to adapt that had a little bit of sweetness, instead of a straight-up egg-ness, thinking it might be even better. Perhaps it was.
I can see how matzo brei is appealing, especially after all of that fasting. But when Ruth Reichel calls it the “world’s most perfect food,” I beg her to visit Pennsylvania and dine on some scrapple. Or perhaps we just have wildly different ethnic backgrounds.
Here’s how you can get your matzo brei on for Passover!
Gluten-Free Matzo Brei
adapted from foodiereflections
2 pieces matzo, halved
2 large eggs
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt (unless using salted butter or margarine)
1 Tablespoon butter
Cinnamon-sugar for sprinkling
1. Take your matzo and place in a large bowl. Cover matzo with warm water completely for 5 minutes. After 3 minutes, flip the matzo over. Then drain.
2. While your matzo is soaking, whisk together eggs, vanilla, cinnamon and salt.
3. Crumble your matzo into small pieces and place it in the egg mixture. Cover completely.
4. Melt butter over medium high heat in a skillet, and pour your mixture into the skillet. Use spatula to keep the mixture moving, not unlike how you would scramble eggs. Cook until some pieces are crispy.
5. Remove from heat, sprinkle with cinnamon sugar, and serve.
Makes: 4 servings