We held our Seder on Wednesday night, and the traditional day-after breakfast is matzo brei, also called fried matzo. It also happens to be pantry-friendly, at least if you’ve got matzo and eggs.
There’s a raging debate in matzo brei circles about the right way to serve it: sweet or savory? That is, do you prefer it drizzled with honey or maple syrup, or sprinkled with flaky salt and loads of black pepper?
I may have a sweet tooth the size of my head, but, when it comes to matzo brei, I go savory. Very savory, and preferably topped with golden fried onions.
[See Melissa’s original recipe on NYT Cooking.]
To make it, set aside two eggs and two sheets of matzo per serving. Start by running the matzo under cold water for a few minutes to soften it slightly. (Some people skip this step, or take it further by soaking the matzo. It all depends on how much crunch you like.)
Beat the eggs in a bowl. (If you like it fluffier, add another egg.) Add the matzo to the eggs, breaking up the sheets, and season with salt and pepper. Set this aside while you make the onions.
To make the browned onions, heat a pan without any oil. Add a small sliced onion (or some sliced scallions or a shallot), and let it cook for a couple of minutes without moving it. This gives it a deep-brown color at the edges, but doesn’t fully caramelize it or make it mushy. Add a slug or two of oil or a chunk of butter, then toss the onions energetically to soften them slightly. Now add the egg-matzo mixture to the pan. Let it cook, stirring occasionally, until done to taste, usually 1 to 3 minutes.
Serve it all with loads of pepper or a drizzle of chile sauce, and some flaky salt on top. Slices of smoked salmon are also nice on this if you have some. But skip the syrup. With all those onions, sweet isn’t where this matzo brei wants to be.
This is part of a weekday series in which Melissa Clark teaches you how to cook with pantry staples. (Other recipes in the series: Green goddess dip. Garlicky braised greens. Pasta carbonara. Cornmeal poundcake. Root vegetables with chickpeas and yogurt. Cheesy shakshuka. Sardine-celery salad. Brothy lentils and rice. Flaky biscuits. Tahini omelet. Cold peanut noodles. Crunchy pantry popcorn. Vegetarian skillet chili. Dried beans. Baked oats. Canned tuna pasta. Any-vegetable soup. Pantry crumb cake.)