In honor of Passover, we decided to make a brunch inspired by the traditional foods. Our version of matzo brei uses both soaked matzo and crumbled matzo to offer two distinct textures of the same ingredient. We also added chopped tomatoes to give it that little something extra. We served the Matzo Brei on top of simple-but-delicious Truffled Latkes. Make these ahead of time and warm them in the oven. The edges are crisp, and the center is nice and creamy.
1/2 cup whole milk
2 matzo crackers (crumbled, divided)
3/4 cup tomatoes
Maldon sea salt and cracked black pepper (to taste)
1 tablespoon unsalted butter
5 large eggs (beaten)
Truffled Latkes (recipe follows)
1/4 cup sour cream
chopped chives (to garnish)
In a medium bowl, add the milk and one of the crumbled matzo crackers. Add the tomatoes, sea salt, and black pepper to the bowl as well. In a large pan over medium-low heat, melt the butter then add the eggs and the soaked matzo mixture. Stir continually until the eggs are just set. Add the remaining crumbled matzo cracker and stir to incorporate. Place Matzo Brei egg mixture into a bowl until ready to serve.
To serve spoon about 1/4 cup of Matzo Brei on top of each Truffled Latke followed by a teaspoon of sour cream, a sprinkling of chopped chives, and sea salt and cracked black pepper to taste. (Makes 4 servings.)
3 cups shredded Idaho potato (about 1 large)
1/2 teaspoon truffle salt
1 large egg (beaten)
1/4 cup all-purpose flour
1/4 cup chopped chives
cracked black pepper (to taste)
1 tablespoon canola oil
In a large bowl mix the potato, truffle salt, egg, flour, chives, and pepper until well incorporated. In a large pan over medium heat, bring the oil up to temperature. Add a 1/4 cup mounds of the potato mixture to the oil. This will need to be done in batches. Cook for 5 minutes per side our until browned. Keep warm in a low oven until ready to serve.
(Makes 12 latkes.)