The Greatest Matzo Brei Breakfast Sandwich You’ll Ever See
As they say, “nom nom” Read More
With a few days of Passover left, many of you are starving for carbs and searching for ways to make matzah a bit more exciting/filling. If you’re so OVER matzah pizza and wish to expand your matzah-horizons, this nom-worthy (and I hate that term) crumbly, eggy breakfast sandwich is for you!
Danielle Oron, bakery owner and runner of the food blog I Will Not Eat Oysters (good Jew!) debuted her Boomwelloh (Matzo Brei) Breakfast Sammie with Ricotta and Kale this morning that literally has me salivating.
See the recipe here:
- 4 eggs, fried or over easy
- 1 cup smooth ricotta cheese
For the boomwellohs:
- 6 pieces matzo
- 3 eggs
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
For the kale:
- 2 teaspoons olive oil
- 2-3 handfuls of kale, chopped
- 2 cloves garlic, pushed through a garlic press
- salt & pepper to taste
- splash lemon juice
For the Boomwellohs: In a large bowl, break the matzo into pieces. Cover them completely with warm water and let it sit for 5 minutes. Drain the water and press the matzo against the bowl to get as much of the liquid out. Break the matzo up with your hands. It should be soggy but not wet. Add the eggs, salt, and pepper. Mix together to form the batter.
Heat a medium pan over medium-high heat. Add enough oil to cover the bottom of the pan. When the oil is hot, drop the batter to form a round, pancake like, patty. It should be no thicker than 3/4″. Ration the batter out to make 8 boomwellohs. Drain on a paper towl. Season with salt.
For the Kale: Heat the olive oil in a pan over medium heat. Add the kale and sauté until wilted. About 3-4 minutes. Season with salt and pepper. Add the garlic and sauté for another minute. Turn the heat off and splash with lemon juice.
For the sammie: Spread a bit of the ricotta cheese on the bottom boomwelloh. Layer the kale on top. Then place the egg on top. Finish with another boomwelloh.
That’s your cue, chefs! Get noshing.
(Image by I Will Not Eat Oysters)