Matzo Brei with Creamed Spinach and Crispy Onions

Recipe courtesy Sara Moulton

Show: Sara's SecretsEpisode: Breakfast for Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

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Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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Ingredients

2 tablespoons vegetable oil
2 medium onions, thinly sliced (about 2 cups)
Kosher salt and freshly milled black pepper
2 (10-ounce) packages frozen chopped spinach, thawed
3 whole matzos
6 large eggs, lightly beaten
2 tablespoons unsalted butter
1 (5.2-ounce) package herb flavored spreadable cheese, (recommended: Boursin) or 2/3 cup soft goat or cream cheese

Directions

Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onions and cook, stirring occasionally, until golden, about 8 minutes. Season with salt and pepper, to taste, and transfer to a bowl with a slotted spoon. Reserve the skillet and oil in which the onions were cooked.

Meanwhile squeeze the spinach well, a handful at a time to remove all the water and set aside. Break up the matzos slightly and soak them in a bowl of cold water for 3 minutes. Drain the matzos and combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot. Add the matzo mixture and cook, stirring constantly, until eggs are scrambled and the matzo has begun to crisp, about 5 minutes. Stir in the spinach and cheese and cook until just heated through. Top each portion with a mound of the onions.

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Comments & Reviews

recipe Matzo Brei with Creamed Spinach and Crispy Onions
Doug Louisville, KY 04-27-2008
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Delicious
Rated: 5 stars out of 5

Well, somebody doesn't like change, huh? I too was only introduced to matzo brie when I met my spouse. My wife's mother is... the best jewish cook, and as a aspiring chef and non-jew, i immediately started thinking "omlet additions" when I had matzo brie - not that it wasn't delicious on its own, with just salt and pepper. I am a fan of the savory matzo brie, I'll admit, not the version above where it is essentially turned into french toast for passover. Mom-in-law also didn't try to form it into a pancake (although some friends did - maybe a Chicago thing, since that's where I had it like that), but rather kept it stirring in the skillet like you might scramble eggs. I've often thrown some good lox in near the end, too, and typically use the egg & onion flavored matzo (not during passover) for added savory flavor. Spinach and Boursin are such a good mix, that this was great (albeit, non-traditional). Try mixing boursin, cream cheese, and fresh spinach in a processor and piping over crustini. Great with soup.Read more
recipe Matzo Brei with Creamed Spinach and Crispy Onions
Lee Malden, MA 07-19-2005
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Well, it may not be authentic ...
Rated: 5 stars out of 5

... but Sarah admitted that, up front. And never having had Matzo Brei before, I thought this dish was absolutely fantastic!... I can see me making it with bacon and mushrooms next time, instead of spinach and Boursin. I would also like to try it the way the first reviewer described, too!Read more
recipe Matzo Brei with Creamed Spinach and Crispy Onions
RENEE Canton, MO 06-20-2005
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Matzo Brei Pancake Chicago Style
Rated: 1 stars out of 5

This is the way you make a Matzo Brie... Ingredients: 1 Box Matzo 6 Eggs Salt, to taste Pepper, to... taste Butter Sugar Preparation: Wet matzo in cold water in a bowl. Drain water and put matzo together with the eggs. Salt and Pepper to taste. Put butter in a frying pan and let the pan get hot. Put mixture of matzo and eggs in frying pan and pat down with a fork. Make sure the pan is completely covered with the matzo. When the matzo is cooking and is brown on one side, flip the pancake over and fry on the other side. The pancake will begin to rise and will have a fluffy texture. After cooking the pancake on both sides, remove from heat and put on a warm plate. Put sugar on top and serve warm. This is the best Matzo Brie you could ever want!Read more