Chef’s Corner at Frenchman’s Creek – Matzo Brei
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hi welcome back to another episode of
Chef’s corner here at Frenchman’s Creek
Chef Tim Recker here uh we’re back in
the Pavilion kitchen and we’re gearing
up here for uh Passover which starts for
us in a few days saders coming up but
one of the things that I really like
during the week and it’s a big family
favorite of ours is matab bride so I
grew up in Chicago a little bit of
History um I was raised Catholic and I
converted to Judaism when I was when I
got married uh and I also had moved to
New York when uh I was 15 so I went to
high school right outside of New York
City in Westchester County and that’s
where I kind of discovered diners we
didn’t really have them growing up in
Chicago so going to a great East Coast
Diner is is like one of my family’s
favorite things to do for breakfast um
obviously one of the things we really
love is a Leo um it’s one of my
favorites I almost get it every single
time uh you know locks eggs and onions
um really really love it um during
Passover we I’m going to turn that into
a matab BRI every family has their own
recipe this is the one that we use um
and we really enjoy it so we have all
our ingredients here laid out um it’s a
pretty simple dish uh like I said every
family makes it this is just our version
of it um we are going to have this
available during Passover if somebody
wants to come in and order it for
breakfast we’re happy to make it for you
um and it’s something that we enjoy to
do as well so we have our ingredients
here we’re going to start we got three
really great eggs we use cagefree eggs
here um they’re just a better higher
quality um definitely fresh they have a
great amount of Omega-3s so we got to
crack three fresh hard boil um sorry
three fresh um large eggs and we’re
going to beat them up just a little bit
um if you beat up your eggs too much or
you whisk them I think they get a little
bit tough um so we’re just going to give
it a little whisk it’s okay if you see a
couple strings of white in there we’re
just to give it a little bit
there and we’re going to use a little
bit of butter eggs and butter are very
good friends they worked well together
so we’re going to put a little bit in
there give us a little heat um we don’t
do everything on high heat control is
very very important um so we’re going to
do this on like a medium low heat we
want to be able to let the eggs cook we
don’t want them to get too tough we
don’t want them to get rubbery um so
we’re going to let that butter come down
and while we do that we’re going to take
a little bit of water pour it on our
matah that we broke up it’s a great way
to use up the cracked up pieces there’s
always some in in the box right
um let this soak just for about 15
seconds it takes a little bit of the
crunch away but I still want to have
that um and then it wouldn’t be a Leo
without onions so we have some
caramelized onions here we pre- sauteed
these they do take a little bit of time
to cook so we wanted them to cook up we
got a little bit of Sizzle but it’s not
high heat we don’t want to burn anything
caramelized onions get very sweet burnt
onions get very bitter so we want to
control
that get the get the chill out of those
get those kind of
warm now I’m going to take my matah
we’re going to leave leave the excess
water behind give it a little
squeeze this is just one sheet of
matah then we’re going to add our eggs
so we got our three eggs that we lightly
beat now everybody has their own way
they like the eggs some people like them
drier some people like them firmer you
know Europe they really like them really
soft and custardy um I kind of like them
in between but we’re really not looking
for any color um we just want to get the
eggs to set and it’s going to happen
pretty quick so I already turned the
heat
down we’re going to let this finish and
we’re going to actually turn the heat
off in a second and let this all cook
together on its own now I’m going to add
up the smoked salmon we have it’s
already chopped up it’s a great way to
use the little ends pieces if you buy
them at the store I’m going to turn the
heat off cuz we got enough residual heat
in there and I just want to warm that
salmon I really don’t want to cook it I
want to enjoy the texture of it I want
the flavors of it um and also it’s going
to breing the salt to the dish so we do
not need to add any extra salt um to tie
in with the onions we’re going to add a
little bit of fresh
chive and then for me smoked salmon and
eggs go really great with a little Dill
so we’re going to put a little bit of
fresh dill in
there and then we’re also going to add
just a little bit of tiny more butter
we’re going to let that melt in there
together and that’s going to make the
eggs a little bit creamier um a little
bit more luxurious to go with that great
smoked salmon and I have the heat off
but it’s still cooking so we’re going to
let this come together
this way you’re going to get the eggs at
the right set you want and you’re still
going to have a tiny bit of crunch left
in your uh matah which is what we want
to do now normally when I go to the
diner I’m going to eat this so I want to
toast at everything bagel maybe pumper
nickel um with uh with definitely some
cream cheese obviously during peso we
can we’re not going to do that um so
we’re going to serve it with some matah
um and we’ll plate that up for you like
I said this will be available to you all
week during P Passover and we’re going
to have happy to make it for you we hope
you come and enjoy the family
favorite and we’re done we’re going to
move over to the table let me finish it
one more thing I almost forgot like we
already have the salt in there from the
smoked salmon so definitely I don’t
believe needs any more salt but we are
going to put a little bit of fresh
pepper one I think fresh pepper is great
with eggs but also I think I really like
my smoked salmon with a little bit of
pepper on there um especially if it’s
fresh ground which is what we want to
use Stir that
up and that’s it it already came
together so we’re going to move over to
the plate we’re going to set it up for
you and give you a look at the final
dish so we’ll see you in a second all
right well here we are we’re ready to
Plate up our dish we have all our
components ready to garnish the plate we
have our plate we have our matah and
we’re good to go here so we’re going to
take our eggs again they’re still nice
and creamy they’re not well done they’re
not tough we’re going to put that on our
plate move this off to the side okay and
to garnish this off I got one Nice Slice
of smoked salmon so we’re going to make
a little bit of little pretty little
ruffle on the
top okay going add a little bit more
chive nice sprig of Dill just to make it
colorful okay then we got our our matah
here um I got some nice soft cream
cheese and then one of the things I
really like and this is great on your
eggs too it’s great on your on salmon
it’s great to crust a piece of salmon um
is some everything bagel spice so it’s
got poppy seeds and toasted garlic and
onion and sesame all mixed in together
um it’s what’s on the outside of your
bagel personally I always have a jar of
it at my house um I really like the
Trader Joe brand I usually have a jar of
that one um no no sponsorship there but
it’s uh it’s one of my favorites um so
I’m going to put a little bit of that on
our cream
cheese uh and that’s our dish so I would
take our scrambled eggs I might take a
piece of the
matah so do a little shmear just like
you’d have your bagel eat this with your
uh with your with your uh Leo uh matab
Bri and I think it’s a great way to
start the day during Passover thanks
very much we’re going to see you next
time for another episode of Chef’s
corner and happy pay sock
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