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I didn’t know about matzo brie, that wonderful breakfast dish consisting of matzo and beaten eggs cooked in a lot of butter, until I started dating my now-husband (who is Jewish) in the mid-seventies. His mom, Esther, made it for me and I thought it was absolutely delicious. I always wondered if you could build on matzo brie, treating it much as you would treat an omelet or scrambled eggs and throw in any old ingredient. So I tried it and it worked surprisingly well. Boursin, an herb-infused spreadable cheese that I have fond memories of from my childhood (it was very “gourmet” in the sixties), is a tad expensive, which is why I offer a few alternatives.
Makes 4 servings
Hands-on time: 20 minutes
Total preparation time: 20 minutes
2 tablespoons vegetable oil
2 medium onions, thinly sliced (about 2 cups)
Kosher salt and freshly ground black pepper
3 whole matzos
6 large eggs, lightly beaten
2 tablespoons unsalted butter
Two 10-ounce packages defrosted frozen chopped spinach, excess water squeezed out
One 5.2-ounce package Boursin cheese or about 2/3 cup crumbled soft goat cheese or cream cheese
Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onions and cook, stirring occasionally, until golden, about 8 minutes. Season with salt and pepper to taste and transfer to a bowl with a slotted spoon. Reserve the skillet and oil in which the onions were cooked.
Break up the matzos slightly and soak them in a bowl of cold water for 3 minutes. Drain the matzos well and combine them with the eggs, 34 teaspoon salt and 14 teaspoon pepper.
Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot. Add the matzo mixture and cook, stirring constantly, until the eggs are scrambled and the matzo has begun to crisp, about 5 minutes. Stir in the spinach and cheese and cook until just heated through. Top each portion with a mound of the onions.
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