During Passover, you’re supposed to eat matzoh, symbolizing how the Israelites ran out of Egypt so quickly, they didn’t have time to leaven the bread.
The best Passover meal is not during the seder, but the next morning. Matzoh brei is incredibly easy to make. It is a cross between French Toast made with matzoh and an omelete.
I love matzoh brei. If, for example, a beautiful woman invited me up to her apartment this week, and we made passionate love all night in her bedroom, I would wake up early the next morning to make her some Passover matzoh brei for breakfast, and after taking one bite, she would no doubt be praising the God of Abraham, Isaac, and Jacob.
Of course, since she praised the Lord several times last night in bed, when I went under the covers, maybe SHE should wake up early and make me the matzoh brei!
(Gimme a break! Like the rest of you don’t promote yourselves all the time on your dumb blogs? — I wrote a book! I went to a conference! I met Dooce! Blah Blah Blah. — It’s time for me to promote myself!)
Caramelized Onion and Mushroom Matzoh Brei
(via Melissa Clark)
Time: 20 minutes
3 tablespoons unsalted butter
1/3 cup diced onions
1/2 cup sliced mushrooms
Salt and freshly ground black pepper, to taste
2 boards(about 2 ounces) matzoh, broken into pieces
5 large eggs, lightly beaten
1. In a skillet over low heat, melt 2 tablespoons of the butter. Add the onions and cook, stirring, until caramelized, 5 to 7 minutes.
2. Add the mushrooms and raise the heat to medium-high. Continue to cook, stirring, until the mushrooms are soft, about 5 minutes. Season with plenty of salt and pepper.
3. Add the remaining tablespoon of butter to the pan and let it melt. Add the matzoh and cook, tossing to coat the matzoh in butter, for 2 minutes.
4. Pour the eggs into the pan and season them generously with salt and pepper. Cook, scrambling the mixture, until the eggs are set, about 2 to 3 more minutes. Season with salt and pepper and serve.