Big holidays bring lots of great rewards. The chance to slip out from our everyday lives, relax with family and friends and focus on something fun. I can’t imagine what life would be like without birthdays, Thanksgiving and the 4th of July. But most of all, I can’t imagine what life would be like without holiday foods. Or, better yet, the leftovers.
After seder last week we had an exorbitant amount of food left. I literally ate brisket and potato kugel for lunch and dinner for four days straight (tough life, eh?). However, with Passover at its close I am finally entering my favorite phase of the holiday: the endless leftover matzoh phase. And there is no better use for leftover matzoh than in a sweet (and somewhat savory) matzoh brei!
Matzoh Brei is a sweet brunch or breakfast dish eaten during Passover (and after Passover for a few months, if you grew up in my house). It’s a little like french toast: fried matzoh with eggs and milk and sprinkled with sugar. Terrible, I know. But somehow, I suffer through it :P
I absolutely love this dish and thought it more than necessary to share with you all. It’s a family favorite that can easily be made gluten free (depending on the type of GF matzoh you use). It’s just delicious. I dare you to try not to make it every day for a week. Because it’s hard to resist. And I am speaking from personal experience.
From my kitchen to yours, I leave you with a solution to all your leftover matzoh woes: matzoh brei. Enjoy!
Matzoh Brei
By Emily of (Mainly) Gluten Free in NYC
Ingredients:
5 large pieces of matzoh (For GFers, check out my recipe here. For those who eat gluten, use egg matzoh if you can find it. It has a much better flavor than plain matzoh.)
2 eggs
1/4 skim milk
1/4 teaspoon salt
1 tablespoon light butter (I like Balade)
1 1/2 teaspoons sugar
Gently run each piece of matzoh (both sides) under warm water for about 15 seconds each. Break into small pieces in a large bowl. (NOTE: If using the GF matzoh from my recipe, skip this step and coat the matzoh ONLY in egg.)
In a small bowl, beat eggs with a fork. Add salt and milk and stir until combined. Pour the milk and egg mixture over the broken matzoh and mix gently until well coated.
Heat a large skillet with butter. Spread butter evenly in pan and let melt slightly. Add the matzoh mixture to the pan and let cook until bottom starts to brown. Gently flip and cook other side. Serve with sugar sprinkled on top.
I'm Emily, a native New Yorker who is cooking, baking and cake decorating her way through a gluten free lifestyle in the Big Apple! 
(Mainly) Gluten Free in NYC 