Week 35 - ארוחת בוקר - Israel

MATZO BREI

Matzo Brei is a simple breakfast made by frying Matzo (a thin cracker-like unleavened bread) with egg.  Similar to French Toast, Pain Perdu and Torrijas in execution, Matzo Brei is normally served during the Jewish holiday of Passover. (During this holiday all leavened grains are forbidden.)

You don't have to search very far to find people claiming to have the "definitive" Matzo Brei recipe on-line.  As an easy home recipe, Matzo Brei is the kind of comfort food that has thousands of variations - each of which is "the best".

Matzo Brei can be served sweet with cinnamon sugar or savoury with garlic and onions.  It also can be made with a wet consistency that almost resembles a Fritatta or it can be made more on the dry side.  We made sweet of course, (cause that's how we roll) but check out this video where renowned architect Frank Gehry talks about his preference:

After Torrijas, Matzo Brei (as prepared by me) just didn't compare.  I found it dry and lacking in flavour and upon taking a bite Jon pondered, "maybe you made it wrong?"  The truth is that maybe I did.  Maybe our preferred Matzo Brei is savoury, or maybe we would've liked it with more egg.  In any case, a recipe as popular Matzo Brei absolutely deserves another shot.

The Verdict:

For Ease of Preparation:

Matzo Brei rivals Hagelslag in simplicity.  From start to finish in under ten minutes.

For Degree of Separation:

For Guestability:

A tricky call.  As primarily a holiday breakfast, Matzo Brei seems fancy enough for guests.  And yet there is a certain austerity to it that makes me hesitate to serve it to guests.

For Sustainability:

For Costability:

At it's barest minimum Matzo Brei requires only three ingredients!  Matzo, eggs, and some kind of fat to fry it in.  Beyond which, part of Matzo Brei's charm is that it was partially developed as a way to use up extra Matzo during and after Passover - extra points for being economical.

For Overall Appeal:

I'd try Matzo Brei again.  I'd be especially interested to try it made by somebody with more cred.  So here's an open invitation - does anybody have an amazing Matzo Brei recipe they'd love to share?  (Or better yet make.)  Was your Bubbe the Matzo Brei master?  How do you like your Matzo Brei?  Let me know....

Next week we go old school as we look into what my Ukrainian ancestors ate.  Will it be delicious?