Matzo And Eggs Recipe Manischewitz Review
Right there, let’s get this out of the way. Yes, I know your grandmother didn’t make it exactly like this. And, of course her’s was so much better. Isn’t everyone’s Jewish grandmother the best cook there ever was in the whole wide world? Now, let me tell you how I found my hidden good Little Jewish Girl….
I got the opportunity to review some products from Manischewitz. A long time staple in our home as I was growing up, but somehow got lost in the shuffle of Chicken Nuggets and Mac ‘N Cheese as I caved into the busy life of raising my own four kids. Lost was the traditional Sunday breakfast of Matzo and eggs; some Lox and Bagels with Cream Cheese…. I can’t begin to tell you the nostalgia I felt as I opened the box! In 3.2 seconds I knew exactly what I was going to do with that familiar but long forgotten box of Manischewitz Matzo!
EXACTLY!! Matzo and Eggs! I just needed to first dig up my inner Good Jewish Girl and get to work! This, is Matzo for those of you unfamiliar. Matzo (or matzah depending on who your grandma is!) is an unleavened bread traditionally eaten by Jews during the week-long Passover holiday, when eating chametz"”bread and other food which is made with leavened grain"”is forbidden according to Jewish law. (quick history lesson included, your welcome) Basically, it’s like a cracker in texture . It is offered in different flavors when purchased in the store. Some, homemade matzo, is however softer, more like a flat bread. For our Matzo and eggs recipe, we’re using the hard cracker type. It’s very easy and very yummy! More filling and hearty then simple scrambled eggs.
1 package Manischewitz Matzo
1 dozen Eggs
1 Cup Milk
Salt / Pepper to Taste
In mixing bowl, beat eggs, milk, salt and pepper then set aside. Break up Matzo into pieces and let it soak in egg mixture until it starts to soften. A good 15 minutes approximately should do. Once it’s fairly soft and no longer ‘crunches’, break it up into smaller pieces with a fork. Just be careful not to make a ‘mush’… rather leave the pieces about the size of a half dollar. Pour egg and matzo mixture into frying pan and prepare much the same as you would scrambled eggs.
The only variations you’ll have here with this easy to make recipe is ‘how did grandma do it’? If it looks like you remember, you’re on the right track. For those of you who don’t have a Jewish grandma, wing it. Really, you can’t mess it up! Well… unless of course you get a wild haired idea to make …. bacon.… with it. That’s what Grandpa wanted to do. His theory is that you always make bacon with scrambled eggs. UUMMMM…. no. Now that all of our sweet old Jewish grandmother’s have rolled over in their graves, they can rest easy and at peace as I explained why …. bacon…. just can not be served with matzo and eggs.
As we were cooking, it occurred to me that I haven’t eaten this since moving away from home 20+ years ago. I never made it for my own kids, but, we were about to serve it up on a plate to Ethan. Skipping a generation and heading right to my grandson made me feel a bit more connected to my roots. If you remember, however, he’s a bit of a picky eater so I had a moment of panic thinking he wouldn’t touch it. But, he loves scrambled eggs and usually has an apple with them, so… here we go:
He dug right and and gave his 2 spoons up approval! But, he asked why we didn’t have …. bacon…. to go with it. Sigh. You can find Manischewitz available to purchase in your local grocery store, or, order directly through their online store located HERE.
Go on, find your inner Jewish Girl! Make our Matzo And Eggs Recipe, or, adapt it to how your grandma would have prepared it!
I was not financially compensated in any way, but did RECEIVE a free product for the purposes of this Matzo And Eggs Recipe Manischewitz Review