I can’t remember the last time I bought matzah.
Other than the seder feast preamble Hillel sandwich with its dab of bracing horseradish and spoonful of sweet apple and nut charoset nestled between two mismatched shards or maybe a few snapped rectangles smeared with Temp Tee and draped in smoked salmon the next morning, I largely stay away from the stuff.
Every year, as I rush from my aunt’s house where we have the seders to the car/train station/airport, I grab whatever open box of matzah is on the kitchen counter and stuff it into a bag along with leftover ribeye and a few quarts of my mom’s matzah ball soup (more on that later).
My first morning back in the comfort of my own kitchen where I can make as big a mess as I want, I crumble a square or two of matzah into a bowl, scattering crumbs on the floor like a culinary Hansel and Gretel. Soaked in water, mixed with vanilla, milk, and an egg, and then fried, the matzah becomes brei, Passover’s answer to French toast.
This is the breakfast that dreams are made of.
It’s also what leaves me every single year facing the last few days of Passover with an empty box of matzah shards and an addiction-like need to make just one more batch. Or two. Or three. It’s what sends me out, year after year, foraging the grocery shelves in the shrinking Passover section for a new, shrink-wrapped, full box. More well-hidden than the afikoman (I found ours this year under the tablecloth), the mid-holiday box of matzah is elusive, assuming you don’t want the only flavor left: wheat bran. And no one wants that wheat bran straggler.
Unless I can borrow a few squares from a friend or neighbor, after a breakfast or two or three, I say bye-bye to the brei. And wait for Passover next year.
ps – If radiology was like this, I might have stayed in medicine.
This recipe makes a brei that is is like a big pancake, rather than a matzah scramble. While some like it savory, I take my brei sweet and add a fair amount of vanilla to enhance that sweetness. I don’t have real measurements other than one square of matzah and one egg per person.
Crumble a square of matzah into small, but not tiny, pieces (about ½-inch wide) and place in a small bowl. Pour boiling water over top and allow to soak until the water cools enough so you can handle it. With your hand, cover and push the matzah against one side of the bowl and drain out as much of the water as you can. Mix in a splash of milk (1-2 tablespoons), a dash of vanilla (1-2 teaspoons), a pinch of salt, a sprinkle of cinnamon (optional), and an egg. With a fork, mix everything together. Generously coat a small pan (small enough so that the brei batter will fill the entire pan, about a half-inch thick) with olive oil and heat over a high flame for a minute or two until hot, but not smoking. The hot pan will help the brei develop a Drop the batter into the hot pan and distribute it evenly. Turn the flame down to medium. Then, do not stir it. You don’t want scrambled brei – you’re aiming for a large pancake. Peek under the brei periodically until you find it nicely browned and flip-able, loosening it from the pan a little bit at a time. This will take longer than you think, probably about 7-10 minutes. Yes, that long. Carefully flip the brei in one piece and continue to cook until browned, another minute or so. Slide the brei onto a place, top with a drizzle of maple syrup and a pat of butter.