Not Your Grandmother's Matzah Brei | :60 Seconds with Kettle and Cord

If we asked you to tell us your most memorable Pesach dish, it's safe to say Matzah Brei comes to mind. But a Fleishigs Matzah Brei? We grabbed some Meal Mart Pastrami and incorporated it into a classic recipe for a meaty 2019 Passover twist. And if you're a non-gebroktser, at least you can use this recipe year-round.

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🥩 What You'll Need 🥩
🔹 6 whole matzahs
🔹 6 large eggs
🔹 1 cup golden onions (recipe on pg. 23 in the Pesach issue)
🔹 1 (6-ounce) package pastrami
🔹 1 teaspoon kosher salt
🔹 ⅓ cup oil
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👩‍🍳 How To Make It 👨🏼‍🍳
1. Preheat oven to 375°F. Break matzah pieces into large chunks and place in a large bowl. Fill with boiling hot water. Set aside for 15 minutes for matzah to soften.
2. Break matzah pieces into large chunks and place in a large bowl. Fill with boiling hot water. Set aside for 15 minutes for matzah to soften. Drain matzah and squeeze out any excess liquid.Drain matzah and squeeze out any excess liquid.
3. Whisk eggs, onions and salt until smooth. Mix in pastrami and matzah.
4. Pour oil into 9-inch skillet and heat in oven
for 10 minutes.
5. Remove from oven and pour matzah-egg mixture into pan. Bake for 30 minutes.
Enjoy!

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