Matzo brei gets an extra-virgin assist
Drizzling matzo brei with good olive oil lends it another flavor dimension. (April 11, 2012) Credit: Newsday/Erica Marcus
I’m inclined to drizzle nearly anything with good olive oil, so I can’t explain why it took me so long — we’re talking decades — to give matzo brei the EVO treatment.
This morning I let my matzo brei go a little too long in the pan. Fearing it would be unpalatably tough, I grabbed my cruet of Núñez de Prado oil and proceeded to drizzle, er, douse it. With a little sprinkling of coarse sea salt, the results were terrific. Live and learn.
