I didn't know about matzo brei, that wonderful breakfast dish consisting of matzo and beaten eggs cooked in a lot of butter, until I started dating my now-husband (who is Jewish), in the mid-70s. His mom, Esther, made it for me and I thought it was absolutely delicious. I always wondered if you could build on matzo brei, treat it much like you would treat an omelet or scrambled eggs and throw in any old ingredient. So I tried it for this recipe and it worked surprisingly well. Boursin, an herb-flavored spreadable cheese which I have fond memories of from my childhood (it was very gourmet in the 60s), is a tad expensive, which is why I am offering a few alternatives. After you make this once, let your imagination go wild and throw in your favorite ingredients such as sauteed mushrooms, onions or even broccoli.
Recipe courtesy of Sara Moulton
Print
Matzo Brei with Creamed Spinach and Crispy Onions
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons vegetable oil
  • 2 medium onions, thinly sliced (about 2 cups)
  • Kosher salt and freshly milled black pepper
  • 2 (10-ounce) packages frozen chopped spinach, thawed
  • 3 whole matzos
  • 6 large eggs, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 (5.2-ounce) package herb flavored spreadable cheese, (recommended: Boursin) or 2/3 cup soft goat or cream cheese

Directions

Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onions and cook, stirring occasionally, until golden, about 8 minutes. Season with salt and pepper, to taste, and transfer to a bowl with a slotted spoon. Reserve the skillet and oil in which the onions were cooked.

Meanwhile squeeze the spinach well, a handful at a time to remove all the water and set aside. Break up the matzos slightly and soak them in a bowl of cold water for 3 minutes. Drain the matzos and combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot. Add the matzo mixture and cook, stirring constantly, until eggs are scrambled and the matzo has begun to crisp, about 5 minutes. Stir in the spinach and cheese and cook until just heated through. Top each portion with a mound of the onions.

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