What is Matzo Brie / Matzah Brie? In short, it’s literally fried matzo. A breakfast dish served during Passover. I like it so much, it’s a regular breakfast in my house. You can read all about Matzo/Matzah here.
Traditionally, the matzo is moistened a bit with water, then fried in butter to get it toasty, then you add scrambled eggs. I should also mention there are two traditional ways to make it, sweet or savory. I’ve always had the savory, seasoned with salt. The sweet version is seasoned with sugar. Once cooked, serve it with some sour cream, apple sauce. This is where I put my spin on it.
Deciding to try something a little different, my first deviation was serving with salsa. YUM! Then, I decided to add some onions to the pan before the matzo goes in. I’ll let the onions get a little toasty first, then continue with the traditional method. This is now my go-to. Today, I decided to change it up a little more. In addition to the onions, I added some jalapeno to give it a little heat.
The second version. In addition to the Jalapeno, I also added some chopped ham. Think of it as a Spicy Matzo Brie Smothered and Chunked for you Waffle House fans. SO GOOD! If you really wanted to go nuts, you could go Smothered, Covered, and Chunked! I don’t know if would still be matzo brie at this point, but it sounds delicious.
So, the next time you can’t decide what to make for breakfast, I hope you’ll try one of my Matzo Brie versions.
I was craving biscuits and gravy, so I decided to make it. I can’t seem to get the flaky biscuits you get from the tube, BUT mine were definitely nice and light. They couldn’t be easier to make. The trick to fluffy light biscuits is don’t over-work them. Also – COLD butter. I’ll use a frozen stick of butter and box grater to get the amount I need.
On the butter and salt… if you use salted butter, I recommend you don’t put any salt or very little salt in the batter. If you use un-salted butter, I wouldn’t use more than 3/4 teaspoon of salt (Kosher). I made a batch one time using salted butter and I put in 3/4 teaspoon of salt and it was too much.
Once the biscuits were in the oven, I started on the gravy. Use your favorite bulk breakfast sausage along with whole milk and some flour – that’s it! Break up the sausage as it’s cooking so you get the nice brown bits in your gravy.
I also made some sunny side up eggs to go with the biscuits. YUM!
The next time you want a hearty breakfast to keep you going all day, I hope you’ll try my biscuits and gravy!
On the menu this morning Loaded Breakfast Burritos!
I wanted to make a batch of burritos so I could grab and go for breakfast during the week. These burritos are loaded with eggs, cheese, sausage (you could substitute pork sausage with imitation sausage), and tater-tots.
The filling options are only limited by your imagination. Jalapeno, onions, and/or bell peppers would all be great veggie options.
I hope you will make your own breakfast burritos and let me know which fillings you used!
On the menu this morning – Everything Bagel Seasoned Cheese Omelette!
One of my favorite meals for breakfast is eggs. Today, I made a simple omelette with American cheese and Everything bagel seasoning – that’s it!
One of my other favorite meals for breakfast is an Everything bagel with cream cheese and lox. When I saw Everything Bagel seasoning in the store, I had to have it. I use this stuff in all kinds of meals, but one of my favorites is in eggs.
Getting that perfect fold on an omelette can be tricky. Once the eggs have setup a little, you can lift an edge and then tilt the pan to get more uncooked egg underneath to thicken up a little more. Then, with the eggs cooked 85-90% you can either add your filling and fold over with a spatula, or you can flip it in the pan, then add the filling and fold over.
If you want to practice flipping an omelette in the pan without breaking a bunch of eggs, use a piece of bread. Pretty quickly, you will see how you need to move the pan to get the omelette to flip.
Once the omelette is cooked and plated, serve with some good toast, English muffin, or maybe a biscuit. Let me know how your omelette turned out!
French toast isn’t difficult to make, but it’s also easy to mess up. The trick? Have everything in place before starting, Mise en place – everything in its place.
The version I made is relatively simple but done well it’s perfect. I used a loaf of challah bread that was a few days old, sliced about 3/4 of an inch. The eggs were mixed with heavy cream, cinnamon, nutmeg, and vanilla extract.
I soaked each slice about a minute before putting in a non-stick pan over medium heat – you don’t want the butter to burn or the egg mixture on the bread to cook too fast. After each side is browned to your liking put the cooked toast in a pre-heated oven for about 5 minutes on a wire rack over a sheet pan. You will cook the rest of the toast as you wait on those in the oven.
When you are ready to serve, plate the toast and dust with a light coat of powdered sugar and good maple syrup. Feel free to top with fruit, honey, whipped cream… whatever you like. The next time you want something special for breakfast, I hope you will try my Challah French Toast.