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Matzo Brei With Creamed Spinach and Crispy Onions

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“This is a Sara Moulton recipe. She was introduced to the dish in the mid-seventies when she was dating her now-husband who is Jewish. She thought it was a wonderful "breakfast" dish -she started playing around with Boursin cheese - she likes putting the onions on top but we like our onions in and out - so that was a slight tweak! Foodnetwork.com/eda/recipe. I think that next time I'll try it with mushrooms! :)”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a medium skillet over high heat until hot.
  2. Reduce the heat to medium; add the onions and cook, stirring occasionally, until golden, about 8-10 minutes.
  3. Season with salt and pepper, to taste, and transfer to a bowl with a slotted spoon.
  4. Reserve the skillet and oil in which the onions were cooked.
  5. Meanwhile squeeze the spinach well, a handful at a time to remove all the water and set aside.
  6. Break up the matzos slightly and soak them in a bowl of cold water for 1-3 minutes; don't let them get too soggy!
  7. Drain the matzos and combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  8. Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot.
  9. Add the matzo mixture and cook, stirring constantly, until eggs are scrambled and the matzo has begun to crisp, about 5 minutes.
  10. Stir in the spinach and cheese and cook until just heated through.
  11. Top each portion with a mound of the onions.

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