I’m not sure how to spell it, Jews can never agree on this sort of thing. But I’m pretty sure it’s Matzo Brei and that seems to be the simplest spelling which seems fitting for this hilariously simple dish. Given my propensity for dating Irish Catholic boys, I’ve often found myself exclaiming, “What, you’ve never had Matzo Brei?!” So the little JAP in me (yes, that kind of princess) usually calls my mother to remind me how to make it. When she tells me over the phone I then realize how simple it is.
Makes 2 servings
You will need:
3 squares matzo
1 tbs butter
salt and lots of freshly cracked pepper
1 . Run the sheets of matzo under cold water for about ten seconds to soften.
2. In a large bowl whisk the eggs and crumble the matzon into the mixture. The pieces should be in uneven chunks ranging from quarter size to credit card size, add salt and pepper.
3. Heat the butter in a non-stick pan over medium heat. Add the mixture and scramble like you would an egg. Add more pepper to the pan as the egg cooks and drizzle a tiny bit of maple syrup. Continue cooking until the eggs are done. Serve with maple syrup, more butter and more pepper.