My awesome Grandma Boo Boo has moved up north, finally deciding that the sunshine isn’t worth being so far away from the rest of the fam, and I couldn’t be happier. Now we can have all sorts of collage dates, movie review sessions (she sees all the hit movies well before I do) and book clubs in person – and she can pass on her awesome yiddish wit and cooking skills in person.
We started that off last month at what Kat calls “the Grandma summit” because I got to see both grandmas in one place for the first time in years. It was fabulous and together, we kicked off a new era of family cooking with the Boo Boo led version of matzo brei.
Never heard of it? It’s also called matzo fry, sometimes, and is basically the Jewish version of french toast. It’s the perfect brunch food for passover, easter, or any time of year!
Grandma Boo Boo’s Matzo Brei
- 1 box matzo
- 6 eggs, beaten
- 2 cups milk
- canola oil
- maple syrup or honey
- Break up the matzo into 2-inch pieces or so – not too small!
- Scald 2 cups of milk in a saucepan until it just begins to boil.
- Pour hot milk over the matzo and let sit until it’s cool – this is the important part!
- Only when the milk and matzo are cool, add in the six beaten eggs and stir/ fold it in gently so the matzo is coated but doesn’t break.
- Warm up a frying pan with a few tablespoons of oil (Boo Boo says to be nice and generous). When hot, add in the matzo mixture and let sit. Don’t scramble it as you go – just let it settle and brown. When one side is brown, cut in half and flip each piece (or flip it all together, if you have the skillz!).
- When lightly browned, remove from pan and top with maple syrup or honey and enjoy!