Matzo Brei with Creamed Spinach and Crispy Onions

AuthorTheGBYCategory, DifficultyBeginner

Matzo Brei with Creamed Spinach and Crispy Onions - The GBY

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 2 tbsp Vegetable Oil
 2 Onioins, medium, thinly sliced
 Kosher Salt
 Pepper, freshly milled
 20 oz Frozen Chopped Spinach, thawed
 3 Matzos, whole
 6 Eggs, large, lightly beaten
 2 tbsp Butter, unsalted
 5.20 oz Boursin Cheese, herb flavored

1

Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onions and cook, stirring occasionally, until golden, about 8 minutes. Season with salt and pepper, to taste, and transfer to a bowl with a slotted spoon. Reserve the skillet and oil in which the onions were cooked.

2

Meanwhile squeeze the spinach well, a handful at a time to remove all the water and set aside. Break up the matzos slightly and soak them in a bowl of cold water for 3 minutes. Drain the matzos and combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

3

Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot. Add the matzo mixture and cook, stirring constantly, until eggs are scrambled and the matzo has begun to crisp, about 5 minutes. Stir in the spinach and cheese and cook until just heated through. Top each portion with a mound of the onions.

Ingredients

 2 tbsp Vegetable Oil
 2 Onioins, medium, thinly sliced
 Kosher Salt
 Pepper, freshly milled
 20 oz Frozen Chopped Spinach, thawed
 3 Matzos, whole
 6 Eggs, large, lightly beaten
 2 tbsp Butter, unsalted
 5.20 oz Boursin Cheese, herb flavored

Directions

1

Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onions and cook, stirring occasionally, until golden, about 8 minutes. Season with salt and pepper, to taste, and transfer to a bowl with a slotted spoon. Reserve the skillet and oil in which the onions were cooked.

2

Meanwhile squeeze the spinach well, a handful at a time to remove all the water and set aside. Break up the matzos slightly and soak them in a bowl of cold water for 3 minutes. Drain the matzos and combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

3

Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot. Add the matzo mixture and cook, stirring constantly, until eggs are scrambled and the matzo has begun to crisp, about 5 minutes. Stir in the spinach and cheese and cook until just heated through. Top each portion with a mound of the onions.

Matzo Brei with Creamed Spinach and Crispy Onions

(Photography by: Mark Farinholt)

(Photography by: Mark Farinholt)

(Photography by: Mark Farinholt)

(Photography by: Mark Farinholt)

(Photography by: Mark Farinholt)

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