Monday, December 14, 2009

Matzo brei for Hanukkah or for Christmas eve!

Oh how I love a heaping plateful of this savory goodness! This is one of my ultimate comfort foods, because I love the saltiness (helped by additional salt added at the table), the warmth, and the creamy deliciousness. Please, do not substitute olive or vegetable oil for the cooking butter!

I don’t care which holiday you’re celebrating or getting ready to celebrate: this is a great main dish to serve on a night when you’ve had no time for preparation. Everyone has just walked in the door and everyone is starving! Set the kids up making toast for everyone and getting out the jams and jellies, and you can have this on the table in under thirty minutes, easy!

Matzo Brei

1 onion, chopped

3 c crumbled matzos, or matzo farfelle
Boiling water to cover

6 eggs, lightly beaten
1/2 c buttermilk or plain milk with a t of white vinegar

In a large heavy skillet, saute the onions in butter until tender. Meanwhile, in a medium bowl, cover the matzo with just enough boiling water to barely cover. In a large bowl, beat the eggs lightly with the salt and buttermilk. Add the onions as soon as they’re ready. Mix in the softened matzo.

Add more butter to the skillet and cook the matzo brei until it is no longer runny. Don’t brown the mixture.

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