Chef de Matzo Brei

Being that it is the last day of Passover 2012 I am just going to make this post in time to celebrate.

My husband cooks for me one week a year. He makes Matzo Brei for me the week of Passover. It is an amazing treat, the best I have ever had. All of these years together, I have never watched how he did it because a big part of the treat is that he makes it for me. I have been raving about this for a long time. We have these dear friends the FitzGerald's,

so Doug decided to make this for them yesterday morning. They were very pleased and asked for a repeat this morning. They awoke this morning, saying and I quote "We have been dreaming of Green eggs and Matzo Brei! We get these amazing fresh eggs at a farm down the road. They are beautiful, varied sizes and colors... hence the green eggs!

He starts with 1 piece of Matzo for each person, whole wheat or white.

He places them in a 9x13 glass dish and runs tap water over it.

 He turns it over and soaks the matzo for about 30 seconds to a minute and then throws off the water.

He then whisks 6 eggs together in a bowl, with a fork, for each pan.

He sprays a 12 inch skillet with olive oil cooking spray. He lights the flame and sets the pan on low.

He puts half of the eggs in the sprayed heated pan and places the matzo on top. He breaks off pieces to fit all over the setting eggs.

He pours the remaining egg mixture over the matzo.

Then he covers the pan and waits 2 minutes just until the edges are set.

He turns half of the Brei over to one side of the pan with a metal spatula. Then he loosens the bottom of the Brei and slides it to the center of the pan.

He covers the pan again for a minute or two depending on how well cooked one likes their eggs.

For 2 servings per pan use 2 pieces of Matzo and 6 eggs.

Serve with copious amounts of sour cream, coarse grain sea salt and freshly ground black pepper.

Recipe by Doug Goldsmith. Writing and photos by Karen Pickus 2012

Courtesy Doug Goldsmith and Karen Pickus 2012