Anne Rosenzweig's matzah brei from The Best American Recipes 1999: The Year's Top Picks from Books, Magazine, Newspapers and the Internet by Fran McCullough and Suzanne Hamlin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sgump on August 18, 2011

    Simplicity in itself--but utter comfort food. I typically do not remove the onions from the pan before adding the egg-and-matzo mixture. I also usually scale things down a bit (using olive oil instead of butter and using, for example, 1 diced onion, 1 whole egg plus 2 additional whites, and just 2 large matzo sheets). Finished with salt and pepper, the dish goes perfectly with a green salad, fresh fruit, and glass of wine.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.