My mom ate this as a child; it was a specialty at Ratner’s, but she also made it for me when I was a little boy, and I loved it. We used to eat it together on weekends. She liked it with apple sauce on the side. And sometimes a dollop of sour cream. She also sometimes ate it with a small helping of jam, which she often made herself, from scratch. I usually preferred my fried matzo salty rather than sweet.
The Matzo Brei recipe from ‘The World Famous Ratner’s Meatless Cookbook’
March 16, 2021
Micah Siva
Ingredients
- 3matzos
- ½teaspoon salt
- ¼teaspoon pepper
- 2eggs, well beaten
- 2tablespoons butter
- Jam, applesauce, or sour cream (optional)
- NOTE FROM AUTHOR: NO PERSON OR BOOK EVER SPELLS MATZO THE SAME WAY; IT IS OFTEN SPELLED “MATZOH,” “MATZO,” OR “MATZAH.” I DON’T KNOW WHY THIS IS SO; PERHAPS NO ONE BOTHERED TO TRANSCIBE RECIPES WHILE WANDERING IN THE DESERT FOR FORTY YEARS; PERSONALLY, I WOULD HAVE PREFERRED A TABLET WITH THIS RECIPE CARVED INTO IT TO ONE WITH THE TEN COMMANDMENTS, BUT TO EACH HIS OWN.
Yield: Serves 2
Preparation
- Step 1
Soak the matzos in lukewarm water until soft. Drain thoroughly. The matzos will be crumbly.
- Step 2
Season with salt and pepper. Stir in the eggs.
- Step 3
Heat the butter in an 8-inch skillet. Add the matzo mixture and cook without stirring. Brown on one side, turn carefully with two pancake turners, and brown on the other side.
- Step 4
Serve hot with jam, applesauce, or sour cream.
