So Passover begins in less than a week and so begins “Passover Week” here on the blog! We’ll go through the different foods you’ll find on our Seder table this year and throw in some other fun, “Passover-friendly” foods. I’m not Jewish and Adam is as secular as they come in his approach to his own Judaism so we don’t clean the house of chametz or get out two new sets of dishes just for Passover… heck, we don’t even have our actual Seder during Passover most years… but we mean well and are passing on the story of the Exodus to our kids right before we send them out to hunt for Easter eggs so, no doubt, they’ll grow up as confused as possible. We’ll get a parenting award for this someday, just you wait!
All that said, we do throw a nice Seder. We have a loyal and loving band of friends and family who make the journey to our house each year to break matzo, drink wine, and re-tell the story of Moses parting the seas (which is why we try to do it on a weekend near Passover so they can all join us). It’s evolved over the years, as hopefully have we. One thing that was never a tough sell for me was the Matzo. It’s as plain as a food comes… it’s unleavened wheat and water. That’s it. But it’s a great blank canvas on which to draw. In high school I used to like to spread peanut butter on it. Adam educated me to use just margarine. But I confess that I tend to sprinkle it with cinnamon sugar when he’s not looking!
One of the first years we hosted our Seder the next morning Adam’s Dad made us matzo brei for breakfast and it was soooo good. Who’d think that soaking matzo crackers in water would improve it’s taste? But there is something lovely about the way this comes together that is so much better than the sum of its parts. It’s quick, it’s easy, it’s delicious, and it’s not that bad for you either. I don’t really need anymore sell on anything than that, do you? You can serve it with a little maple syrup to sweeten it up and it’s a breakfast (or dinner!) good enough to serve anytime of year.
Welcome to Passover Week everyone!
- 4 sheets of matzo crackers
- 4 eggs
- 1 tsp kosher salt
- 1 tbsp margarine or butter
- Have all your ingredients set out before you begin and work steadily and continuously so the matzo doesn’t get too soggy.
- Fill a large bowl with warm tap water and drop the matzo crackers into the water.
- Put a medium skillet on the stove and put it over medium high heat with the margarine or butter in it.
- Crack the matzo into small pieces in the bowl of water.
- Beat the eggs in another bowl.
- Drain the water from the matzo and gently squeeze it to get rid of the excess water. Add it to the beaten eggs.
- Add the salt to the matzo and eggs. Stir to combine.
- Add the matzo and egg mixture to the skillet and allow it to sit undisturbed for 2-3 minutes. Then slowly stir it gently putting the spatula under a section and flipping it over. After the eggs appear to be cooking through use the spatula to mix it all together and break it into smaller pieces.
- Serve hot with 100% pure maple syrup on the side.
Cooking time (duration): 10
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: breakfast