We're celebrating Meatless Mondays with balanced, delicious meal plans. We hope you'll join us -- whether you're vegetarian all the time or just here and there.
Today: You don't have to be observing Passover to to enjoy one of the all-time best dishes.
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When the sun sets tomorrow, millions of people around the world will begin celebrating Passover. But you don't have to be shunning chametz to enjoy one of the all time best kosher for Passover dishes.
If you're not familiar with matzo brei (rhymes with "rye"), it's hot, eggy, and made with only four ingredients. Think scrambled eggs meets French toast, Passover-style. Round out the meal with a healthy serving of greens (because this is dinner, after all).
Bonus: If you have extra matzo left over and you're in the mood for something sweet, make the matzo brei again, this time omitting the salt and pepper. Serve it hot with a generous dusting of cinnamon sugar.
Take advantage of our handy grocery list and game plan, or click the recipe photos or titles to see (and save and print) the full recipes.
1 bunch or bag of greens like kale or mustard greens 4 pieces unsalted plain matzo
We’re assuming that you have garlic, scallions or onion, eggs, milk, salt, pepper, butter, and flavorings for the greens like lemon juice, vinegar, or toasted nuts. If not, add those to the list, too.
1. Wash and chop the greens. Dice a few cloves of garlic and a couple of scallions or half an onion. Next, crack 6 eggs into a mixing bowl and add 1/2 cup of milk, 1 teaspoon of salt, and 1/4 teaspoon freshly ground black pepper. Whisk until smooth.
2. Rinse the pieces of matzo under cold water until moist. Break it into small pieces and add them to the egg mixture. Stir with a wooden spoon, making sure each piece of matzo is well-coated.
3. Add a tablespoon or two of olive oil to a sauté pan. Once the oil is hot, toss in the garlic and the scallions or onion and cook until transluscent. Add the greens in batches and cook, stirring occasionally, until soft and wilted.
4. Meanwhile, melt 2 1/2 tablespoons of butter in a frying pan over medium-high heat. Once the butter begins to foam at the edges, add the egg mixture. Reduce the heat to medium-low and stir the egg mixture occasionally, scraping up the stuck bits, for 5 to 7 minutes.
5. Return to the greens. Once they’re cooked to your liking, season with salt and pepper and embellish with juice from half a lemon, a spoonful of vinegar, or a handful of toasted nuts.
6. Serve the eggs when they’re still slightly wet and gooey alongside a generous helping of greens.
Photos by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.