I feel like everyone has a favorite dish that is only prepared during the holidays. These dishes are typically things we could make at any time during the year, but for some reason we don’t…no matter how much we enjoy eating this particular food, or how easy it is to make, our taste buds are given the difficult task of waiting patiently for that single day (or in this case week) during the year where we are given the opportunity to enjoy the delicious treat.
For me, Passover is definitely the holiday my taste buds await most anxiously. Given our weeklong abstinence from bread products, many other dishes have been created to “fill the void”. To be honest, there are so many incredible dishes I get to eat during Passover that it’s hard to miss bread. Whether I’m eating charoset, macaroons or gefilte fish (yeah I’m one of those weirdos that really likes gefilte fish), the fact is my stomach is left happy, and therefore I am left happy.
This particular dish is perhaps one of the easiest Passover meals to make…and as I write this, I’m left wondering why I don’t make it during other times of the year. It’s simple, yet absolutely delicious. In fact, it’s also a pretty versatile dish. Everyone makes it differently. Growing up, we always had it with maple syrup, but it can also be made as a savory dish (this is actually a new discovery for me, brought to light by one of my med school classmates). However you end up making it, I’m sure you’ll end up enjoying it.
But first, an interesting side story – the maple syrup I used in making and photographing this recipe is actually from my mom’s most recent batch of maple syrup. She boiled down over 100 gallons of sap to end up with just over 3 gallons of maple syrup. And now that maple syrup season has ended, we can officially move on to honey season. In fact, we spent most of the morning preparing the supers for our bees, which will be arriving on Friday!
What you need (makes 2 servings):
- 3 pieces of matzah
- 4 eggs
- a little less than 1/8 tsp salt
- maple syrup
- butter (for the pan)
- For those of you looking to make a “savory matzah brie”, try adding tomatoes, garlic salt, pepper, onions, rosemary, thyme, mushrooms, etc….and you probably want to leave out the maple syrup.
What you need to do:
- Crack the eggs into a mixing bowl, add the salt, and beat with a whisk.
- Holding the matzah over the bowl, break it into little chunks, and then mix until the matzah is evenly coated with egg.
- Let the mixture sit for 1-2 minutes while you heat the frying pan on the stove.
- Coat the bottom of the pan with a little butter (or nonstick substance) and add your matzah and egg mixture.
- Cook the matzah brei as you would scrambled eggs (don’t worry, the matzah is supposed to get soft).
- Transfer the matzah brei to a plate, add maple syrup, and enjoy!
