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The Matzo Brei recipe from ‘The World Famous Ratner’s Meatless Cookbook’

March 16, 2021
Photo: Jessica and Leon Binder via FlickrPhoto: Jessica and Leon Binder via Flickr

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.

Featured in: My Mother’s Matzo Brei

Great for: Passover

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.

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