Buttery Scrambled Eggs with a Crunch: Ruth Reichl's Matzo Brei

Buttery Scrambled Eggs with a Crunch: Ruth Reichl's Matzo Brei

A4aed3a791a97550124304e1c8d2d0ac8286a154?w=240&h=240&fit=crop
Stephanie Barlow
Sep 5, 2012
Any fan of the former Gourmet magazine editor Ruth Reichl knows of her kitchen staple: matzo brei. She included the recipe in Gourmet's cookbooks as well as in her own books. But have you tried it? The ultimate in simple comfort food, the dish was also one of the only foods her young son would eat growing up. Although the name sounds less-than-simple, matzo brei couldn't be easier to make. The classic Passover dish literally translates to "fired matzo" in Hebrew, and it involves simply cooking crushed matzo crackers with butter and eggs until just set. The matzo will remain crisp around the edges, but the eggs and butter will create a creamy, pudding-like interior even the most picky kid (and adult) will love. And once you master the basic version, try making it sweet (add maple syrup) or savory (add salsa)!
Get the recipe: How to Feed a Picky Child at Gilt Taste
Related: Passover Matzah Brei (Images: Flickr user grongar licensed for use under Creative Commons)
Created with Sketch.