Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.
Today: A dish so wrong, yet so right.
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First order of business: I am not Jewish, and I have no authority from which to speak about matzo brei. You don’t need to take anything I say seriously. Second order of business: my husband is Jewish, but that still gives me no authority because he is not what one would call a practicing Jew. In fact, last year when we hosted a Passover seder, it was only the second one he had ever been to. We held it mostly because I have a deep and abiding love for meals imbued with symbolism and historic significance, and they don’t come more symbolic than a seder. Also, I wanted to try making homemade matzo (that was a lot of work).
Anyway, we have a bad (is it bad?) habit of making jokes about making bacon clam pizzas for Passover. I know.
Suffice it to say, I was totally on board when Food52er linzarella wrote to me about making matzo brei with bacon. In her words, “I recently discovered an amazing and unknown breakfast dish, and I am on a public service mission to introduce it to the world. You may have heard of matzo brei, a more-than-the-sum-of-its-parts Jewish dish of matzo pieces, soaked in water, mixed with egg, and fried until crisp. One morning, not without some trepidation, I added bacon to my brei. The result was glorious.”
The result is indeed glorious -- a sort of bacon and scrambled eggs meets French toast amalgamation -- and deserves, as she says, to be shouted from the rooftops. I followed linzarella’s instructions almost exactly, but I added a splash of cream because if you’re already offending the almighty with your food choices, you may as well just go for it. And then I drizzled on some maple syrup to make a sweet-savory brei. You know, to make sure I offended absolutely everyone. But, oh, it was so good.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.