Southern & Jewish
Southern & Jewish celebrates the stories, people, and experiences – past and present – of Jewish life in the American South. Hosted by the Goldring/Woldenberg Institute of Southern Jewish Life, posts come from educators, students, rabbis, parents, artists, and many other “visitors-to and daily-livers-of” the Southern Jewish experience. From road trips to recipes to reflections, we’ll explore a little bit of everything – well, at least all things Southern and/or Jewish. Shalom, y’all!
Matzah Brei: It’s a dish most people associate with Passover, thanks to one obvious ingredient— but I love it anytime. It’s especially great in colder weather (not that we’ve been having any of that down South lately!), and also because of the memories it can bring.
For me, this recipe makes me think of sleepovers at my grandmother’s home, waking up to the smell of that sweet mixture of matzah, eggs, and jam. Even though she passed away years ago, every time I think about my grandmother, I can taste this special treat. I hope you enjoy this recipe as much as I do!
• 2 eggs
• 1 sheet of matzah
• 1 tbsp milk or water
• 1 tbsp butter
• Salt and pepper
• Raspberry Jam
1. Scramble 2 eggs in a bowl with a whisk along with 1 tbsp milk or water until the eggs are nice and fluffy.
2. Run a sheet of matzah under running water for 20-60 seconds until it just begins to soften (but not get mushy). Shake off the excess water.
3. Melt a tablespoon of butter in a pan over medium heat.
4. Break matzah into bite-sized pieces and place them in the pan. Sauté the matzah pieces over medium heat for about a minute, until they are coated with butter.
5. Pour the scrambled eggs over the matzah pieces and stir. Cook the eggs for about 2 minutes over medium and add salt, pepper, and a small amount of raspberry jam while mixing.
6. Serve the matzah brei immediately with a small side of raspberry jam. Enjoy!