Passover is almost here and one of my favorite dishes is not served at the seder. Usually the morning after the big family gathering or on the weekend during Passover we always make Matzo Brei. It is the French Toast (sha don’t even mention bread during the holiday) of Passover. A simple dish of matzo and eggs which is usually served with a little sugar or jam on top. While I love the classic version, I thought it would be fun to mix a family favorite breakfast, cheesy scramble, with matzo brei. I topped it off with a dollop of fig spread which is wonderful on sweet or savory dishes. I don’t keep a Kosher kitchen but for those that do these is a fabulous Kosher for Passover sharp cheddar from Cabot that would be great in this recipe (I used the regular sharp cheddar for this version).
5 large eggs
3 tablespoons milk
3 tablespoons butter
4 oz sharp cheddar cheese (shredded finely)
1 small onion sliced thin
salt & pepper to taste
3-4 tablespoons fig preserves
Heat a large skillet and add butter. When the butter is just starting to sizzle add onions. Cook onions to tender and translucent but not brown. Beat the eggs and milk in a large shallow bowl. Break up the matzo into pieces and place in a colandar. Wet the matzo briefly with warm water but do not soak and allow water to drain. Carefully transfer the matzo to the egg mixture and allow to stand for a few minutes until some of the egg is absorbed by the matzo. Toss in the cheese and add salt & pepper. Pour the matzo mixture over the onions and cook on medium, stirring the mixture until the eggs set and bits get lightly browned. Serve immediately topped with fig jam.