Matzo Brei is a dish made with matzo and egg, the basic version resembling French Toast made with unleavened bread. From what I hear, there are about as many recipes for it as there are Jewish grandmothers. Since it’s popular this time of year during Passover, I thought I’d come up with my own recipe. My take on it has some Provencal flavors. It’s savory and light and absolutely delicious.
egg white matzo brei with leeks
2 sheets matzo
1 teaspoon butter
1 teaspoon oil
1 leek, chopped
1/2 teaspoon Herbes de Provence (or Italian seasoning plus a few fennel seeds and lavender buds, if you have them)
1 teaspoon fresh thyme
5 egg whites
salt and pepper
1. Break up the matzo sheets and place them in a colander set in the sink. Pour boiling water over them, and let them sit while you prepare the rest of the recipe.
2. In a large nonstick pan, heat the butter and oil and add in the leeks and a pinch of salt. Cook over medium heat until the leeks are soft, about ten minutes. Stir in the seasoning, and cook for a minute more.
3. In a large bowl, whisk egg whites with a 1/2 teaspoon of salt and a dash of pepper, and add in the mushy matzo. Make sure the leeks and seasoning are well-dispersed in the bottom of the nonstick pan, and pour the egg and matzo mixture over the top. Reduce heat to low and cover. Cook until egg is completely cooked. Flip over if needed. Serve in wedges with a garnish of fresh thyme.