When I was little, my mom and grandma made this dish that they used to call Matzo bake. Matzo was not easy to buy back in Soviet Union, so I always cherished the times when I got to have this. The flavour of this "pie" reminds me of childhood, home and innocence. Only much later, when I already moved to Canada, finished University and started working, I came across a recipe online that called this dish a Matzo Brei.
About eight years ago I purchased these little pans and right away I knew that I had to make Matzo Brei in them ant take photos. Well, better late than never. Almost a decade later I've finally done it.
Before cooking it this morning, I did a very quick search online for other recipes of Matzo Brei. Interestingly enough, most of them have totally different texture and are made more like scrambled eggs. My family makes it into a pie like dish and we serve it in wedges. The only recipe that I found online that was close to how I cook it is by Martha Stewart, although she adds spices and uses a bit different proportions.
I don't add any spices to my bake, so it's pretty bland, but this is the flavour from my home and my memories. I remember that when my grandparents came to Canada, my grandpa liked to experiement in the kitchen and he once made this Matzo Brei with a layer of fried onions. Maybe I'll honour his memory one day and do the same.
Matzo - 6 sheets (about 180 g)
Eggs - 5 large
Oil - 2 teaspoons
- Preheat an 9-inch pan. Add oil.
- Crumble matzo into a large bowl. Matzo pieces shouldn't be tiny, but they shouldn't be more than 1-2 inches.
- Pour boiling water over the matzo to fully cover.
- Let stand for about a minute, then drain, squeezing water out.
- In a separate bowl, beat the eggs until fully mixed.
- Add eggs to softened matzo and mix well.
- Pour the mixture into preheated pan and cook on medium heat for about 10-15 minutes or until crust becomes a deep golden brown colour.
- After 10-15 minutes slide the Matzo Brei out of the pan onto a large plate. Cover it with another plate same size and flip. Now slide it back onto a pan uncooked side down.
- Cook 5 minutes on medium heat. Turn heat to low and cook for another 15-20 minutes.
- Matzo and eggs have no seasoning, so the resulting dish will be pretty bland. As I mentioned earlier, this is actually how I like it, but I suggest adding spices to your liking.
- Pictured pans are tiny, maybe 3 inches in diameter. I used 1.5 sheet of Matzo and 1 egg to make those breis.
- Depending on pan size, cooking time will be longer or shorter, so adjust accordingly.