WHEN I was little, matzo brei — which is essentially eggs scrambled
with matzo crackers — meant it was Passover. For breakfast, for a
whole week, it was matzo brei every day, and I loved it.
It was only when I was older that I realised how many variations
there are of this dish. In my house it was always savoury, but other
recipes suggest it should be sprinkled with sugar or served with
apple sauce and sour cream or even, God forbid, jam!
It can also look like a frittata or an omelette, but this is the
way I had it and the way I serve it to my daughters. The only tradition
I have broken is that I make it all year round because it’s too
good to save for Passover!
* Taken from Cherish (Headline Home, £28)
Fill a bowl with warm water. Crush the matzo into the water into
pieces roughly the size of a postage stamp.
Leave them for one minute, then drain the water away, pressing
the matzo against the side of the bowl to squeeze out the liquid.
Pour the eggs over the matzo and season well with salt and pepper.
Mix well to combine. Heat the oil in a frying pan over a medium
heat. Pour in the egg-soaked matzo and cook for about five minutes,
stirring, until the eggs are cooked and the matzo has turned crisp
in some places. Serve immediately.