When it comes to Passover breakfast items, sometimes things can be a little monotonous - eggs, eggs, and more eggs. Oh, and we can’t forget matzoh - matzoh plain, matzoh with butter, matzoh with cream cheese, and matzoh with jelly. Okay, okay - Bubba Gumpowitz - I know, you get the idea already - get on with it!
In our family, there was one Passover breakfast item that combined these two basic ingredients together that was a special treat - especially on a weekend. What makes the Cabelly family marriage of these ingredients different? Well, we make a savory version of this classic recipe - and in our case - instant onion soup mix? Skeptical? Give it a try and give us your feedback.
I’m going to give you a “smaller” portion recipe, but if you are really feeling like something that will warm your belly in the morning and give you some fuel to attack the day, feel free to double it (except for the oil).
NOTE: For the record, this is a recipe that my wife Aileen married into - While she has been known to partake, she actually prefers a less savory version - to make her favorite version, substitute the onion soup with salt and pepper (to taste).
Ingredients
1 Egg (Scrambled thoroughly)
Matzoh - one sheet - carefully run under VERY hot water until somewhat softened and broken into 1/4” pieces.
1 & 1/2 teaspoons Instant Onion Soup Mix (I like Osem, but you can also use Lipton, or Goodman’s) - make sure to you Kosher for Passover during Pesach
1 teaspoon oil (I use Cottonseed oil during Passover, but Canola during the rest of the year - yes we eat this all year round)
1 - 2 Additional teaspoons oil (for frying)
Condiments - your favorite jelly (which is the standard in our home), maple syrup, powdered sugar, sour cream (yes - sour cream - haven’t you ever had sour cream & onion flavored foods?), or just plain!
Directions
As mentioned above, scramble your egg and soften / break up your matzoh and combine into a bowl. Add the instant onion soup mix, and 1 tablespoon of the oil and mix thoroughly. I generally leave this to sit aside for a few minutes so the soup to dissolve and the flavors to combine and be absorbed by the matzoh and for the matzoh to continue to soften.
In a small pan over low heat add the 1 - 2 teaspoons of oil and have the pan come up to temperature (the oil will be slightly shimmering) - I use a small well seasoned cast iron skillet. NOTE: If you don’t have one? get one - seriously, you will love it. If you must, use your favorite skillet / saute pan that you use for making eggs.
When the pan is up to temperature, add the matzoh, egg, soup mixture and shape the “soon to be” matzoh brei into the shape of a large pancake - about 1/4” to 3/8” thick. Because the mixture is pretty thick it will let you easily form it into a circle (see picture above).
Let the matzoh brei cook - don’t play with leave it alone uncovered until it is ready to flip (you will know its ready because it will have released from the pan and the oil will be frothing around the frying pancake - again, please refer to the picture above). Flip the brei and cook on the 2nd side (see the picture above for a nice golden brown color).
I personally love mine topped with my favorite jelly / jams, but see the ingredients list for those other popular toppings.
As Always Best Regards and BonAppetIT!
TheITGourmet
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