Passover can be a tough time for a carb lover such as myself. Every year I try to remember that 8 days without leavened bread is really not an actual hardship. And yet here I am, whining because all I can think about is baguettes. And cookies. And sandwiches. And baguettes.
Until I remember the silver lining…the matzah brei. Spirits = lifted.
Matzah brei is traditionally made with matzah (obviously) and eggs, can be savory or sweet, and has many variations. If you happen to be of the Jewish persuasion, chances are the lovely pink Streit’s box is a familiar sight. The Streit family has been making matzos in the lower east side of Manhattan since 1925, never changing their methods or recipe, and always keeping it kosher. They gathered a dedicated following of New York City Jews who in turn instilled in their families a loyalty to Streit’s, and that loyalty has continued generation to generation. Which is all to say in my family we always eat the pink box at Passover because my grandparents grew up in Manhattan eating it and taught me that it was the best.
Another thing they taught me, or more specifically that my Grandfather taught me, was that during Passover matzah brei is the only breakfast worth eating. He made a mean French toast, and when carbs were off the table he simply took his killer recipe and used broken up matzos in place of bread. The man had a way with breakfast, among other things.
Whether or not you celebrate Passover, this recipe is worth it. It evokes all the comfort of a French toast, though I’ll admit it is perhaps slightly less pretty. But who cares really? To me anything cooked in a healthy amount of butter and smothered in maple syrup is bound to taste like dreams.
Sid’s Matzah Brei:
Serves a crowd
1 1/2 teaspoons vanilla extract
1/3 cup of milk
8 pieces of matzah
pinch of salt
pinch of cinnamon
4 tablespoons salted butter
- Whisk together the eggs, milk, vanilla, cinnamon, and salt in a large bowl.
- Break the matzos into bite size pieces and soak in cool water for 2 minutes, then drain. Add the matzos to the egg mixture, until fully coated.
- Melt butter in a large skillet over medium high heat. Add matzos to the pan and cook until no longer wet.
- Serve immediately smothered in maple syrup.