Marc Meyer's Matzo Brei Recipe

Restaurateurs Marc Meyer and Vicki Freeman took some time out of their hectic brunch schedule at Five Points to cook up some matzoh brei, a traditional Passover dish. They generally don't limit their matzoh brei eating to the Passover season. "We eat it all the time," says Vicki.

At their house it is generally served plain, although Vicki admits to eating it with applesauce and sour cream when she gets it at Shopsin's. Marc recommends using standard passover matzoh -- no egg or whole wheat versions, but notes that the Israeli shmura matzoh requires a bit more soaking.

(Recipe after the jump!)

Marc Meyer’s Matzoh Brei
Serves 4

Ingredients:
6 sheets plain unsalted matzoh, moistened under warm water until almost falling apart
4 large whole eggs
salt & pepper to taste
1/4 cup olive oil
1 1/2 oz. unsalted butter

Method: Combine matzoh, eggs, and salt & pepper in a large mixing bowl. Over medium heat, in a large sauté pan, melt the butter in the olive oil. Add the matzoh mixture and cook until slightly crisp. Check seasoning for taste. Plate and serve.

Contact the author of this article or email tips@gothamist.com with further questions, comments or tips.

By Laren Spirer in Food on April 23, 2008 12:58 PM

Comments [rss]

JMH

Nice, I've been looking for a recipe. (My parents just kinda make it up as they go along.) I'm definitely making this over the weekend, if not sooner.

sinisterteashop

Add poppy seeds for a narcotic buzzzzz.

EricGewiz

You could try making it with tomatillo's and hot sauce to make it like a spicy omelet - yum!

JenChungsBaby

Try some brisket babyhitler, it's excellent.

My mom used to make matzoh brei in a wok, I kid you not.

aveB4life

this would be better with bacon and cheese on it

famdoc

There are two schools of matzoh brei: the omelet style (like Meyer's, above) and the Viennese style, in which less batter is used, resulting in individual pieces of matzoh being browned in the griddle. The omelet style, I think, was made by the German Jews and the loose style by the more Eastern European Jews. I was lucky enough to have grandmothers from each region and was able to enjoy both styles, which I now make for my own family. Seasonings and garnishes are subject to individual taste. I add a few drops of vanilla extract to the egg/milk custard before cooking and serve with caramelized fresh fruit, cinnamon and maple syrup. Some of my family like to schmear some fruit preserves on top, others like applesauce. Unlike Meyer, we limit our matzoh brei intake to Passover, avoiding chronic constipation.