It’s gently crunchy, it’s buttery, its the omelette you’ve never had before and it is entirely addictive. This recipe has been handed down by Jewish families for generations and is eaten over Passover aka Pesach when dietary restrictions mean that bread is off the menu for 8 days.
Matzo Brei (rhyming with ‘pie’) is a great standby filler dish for kids. Don’t be put off by the recipe basics – soaking matzos in a liquid and then cooking them scrambled egg style sounds a bit no-no but my oh my somehow it transforms itself into something deeply satisfying.
Take 3-4 sheets of matzos (boxes are sold in every supermarket) break the matzos up until smaller pieces – uneven is just fine – one sheet should be broken into approximately 4-5 pieces. Put the broken pieces in a bowl.
Boil a kettle of water then pour the freshly boiled water over the matzo in the bowl. Let the matzo pieces fully soften but not get so soft and floppy that it is waterlogged – you just want it a bit soggy! Drain off all the excess water.
Dependant on how ‘eggy’ you like your matzo brei, turn in three or four beaten eggs and salt to taste.
Turn it into a pan with a fully melted lump of butter a tiny drop of oil (not olive) to stop the butter burning. Cook the mix now as you would an omelette. The longer you cook it the crunchier the matzo pieces will become.
Pile it on a plate and ta-da! Brunch sorted.