poppys matzo brei
Poppy's Matzo Brei
My grandfather, whom I called Poppy, was a counterman at the famed B&H Dairy in the East Village for 40 years! By the 1980’s and during my early childhood on the Lower East Side, he went to the Grand Street Dairy and there became coined King of the Matzo Brei. For the 10 years of my childhood that my Poppy was alive for, I can remember the smell of matzo brei frying and loved eating it with a pile of sugar on my plate to dip it into. I started my business 12 years ago and decided dedicate it to him by calling the company Poppy’s. While I’m not the chef of my business, I love cooking at home and on this Passover I figured we could share this recipe for anyone to make.
Ingredients:
- 2 pieces matzo
- 2 large eggs
- kosher salt
- 1 dash cinnamon, optional
- 2 tablespoons vegetable oil
Directions:
- In a bowl, break apart the two pieces of matzo into approximately 1-inch pieces. Run the matzo under warm water and let it soak for 30 seconds or so. Drain the water.
- Crack two eggs into the wet matzo and mix with a fork. Add a few pinches of kosher salt (cinnamon is optional).
- Heat a small nonstick pan on medium to high heat and add the oil till its shimmering. Pour the egg and matzo mixture into the pan so that it forms a full pancake. Cook on medium-high heat for approximately 3 minutes or until you see the sides getting crispy and the matzo brie is sticking together when you shake the pan. Flip the matzo brie in the air and cook other side for another 2 to 3 minutes.
- Slide onto a plate. Serve with a pile of fresh jam (or a pile of sugar if you want to be like me as a kid).
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