Savory Matzo Brei

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 2 tablespoons unsalted margarine
• 2 large onions, finely chopped (about 1 1/4 pounds)
• 1 lb mushroom, chopped medium fine
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 teaspoon coarse salt (to taste)
• 1/4 teaspoon fresh ground pepper (to taste)
• 8 large eggs
• 8 plain matzos

Recipe

• 1 preheat the oven to 250ºf.
• 2 put a kettle of water (about 3 1/2 quarts) on high heat to boil.
• 3 meanwhile, melt 1 tablespoon margarine in a 12-inch skillet on low heat.
• 4 add onions, and saute over medium-high heat until soft and golden brown, stirring frequently to prevent burning, about 15 minutes.
• 5 add mushrooms, and continue cooking until soft, 3 to 4 minutes.
• 6 add rosemary, thyme, parsley, salt, and pepper, and stir to combine.
• 7 remove from heat, and set aside to cool slightly.
• 8 break eggs into a large bowl, and beat lightly.
• 9 add mushroom mixture, stirring well to combine.
• 10 make batter:
• 11 break matzos into 1 1/2- to 2-inch pieces directly into a colander, and pour the boiling water over them.
• 12 let matzo stand until softened, about 2 to 3 minutes, and add to the mushroom-egg mixture, adjusting the seasoning with salt and pepper, if necessary.
• 13 let stand for 5 minutes.
• 14 melt remaining tablespoon margarine in a 10-inch nonstick skillet over medium heat.
• 15 pour 1/4 cup of batter into pan to form a 3-inch pancake, lightly pressing with a spatula to make pancake even.
• 16 repeat, cooking 3 pancakes per batch.
• 17 cook pancakes until nicely browned, about 2 minutes.
• 18 turn and cook the other side about 2 minutes more.
• 19 transfer to oven to keep warm and repeat process until all the batter is used up, making about 28 pancakes.
• 20 serve immediately.