Matzoh brei is just the comforting, homey dish you want to eat the morning after your Passover Seder. My grandmother would never have added pecans, bananas and maple syrup (she was more of a salt and pepper gal), but I believe she would have surprised herself, raised an eyebrow, and enjoyed this delightful variation.
A few months ago, I caught up with a blogger who spoke to me of her grandmother's matzoh brei, and ever since then, I've been hooked. It's the ultimate comfort food, dressed up sweet served with jam and powdered sugar or savory with a generous sprinkling of salt and pepper — any way you prepare this easy dish, it always hits the spot.
"Kosher migas" one commenter noted, an inverted casserole, a mixture of egg and starch, matzoh brei is elemental in its flavor and scope. I see it as the perfect canvas in which to add tid bits.
It was this spirit of innovation and riffing on a classic that led me to add bananas, cinnamon, vanilla, pecans and a dash of maple syrup to the classic matzoh brei recipe. I take a lot of culinary mis-steps, especially with my sense of "try anything once" cooking style, but I'm happy to report that this version of matzoh brei is a winner. It's basically your favorite coffee-shop muffin meets your Granny's simplest breakfast dish. It's absolutely traif and absolutely marvelous. Just make it and see!
Matzo Brei with Bananas and Pecans
2 1/2 matzo crackers (I like lightly salted), crushed into smallish pieces
2 large eggs
1/2 cup whole milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup maple syrup
Pinch of salt
1/2 cup pecans, chopped
1 medium banana, split in half and sliced
1 tablespoon butter
Dollop of yogurt, optional to serve
Crush matzo crackers into a large bowl. In a separate medium-sized bowl, whisk milk, eggs, cinnamon, vanilla, salt and syrup until combined. Pour liquid mixture over crackers. Let stand for about 5 minutes (the crackers will absorb much of the liquid). Cut the banana into slices, add half to the matzoh-egg mixture, reserve other half for garnish.
Heat the butter in a large skillet on medium-high heat. Pour matzoh-egg mixture into the pan. Cook for about 5 minutes, until lightly golden and egg is cooked through. Serve with reserved banana slices, pecan pieces, a dash of cinnamon and extra maple syrup, if desired. A dab of whole yogurt is a nice garnish too, although not required.
This recipe was originally published April 2011.
(Image credits: Leela Cyd)