There are still quite a few days left in Passover, which means finding ever more creative ways to make matzo actually taste like something. For the observant, it also means many more days without bread, which can really take the fun out of the go-to breakfast for many New Yorkers: the egg sandwich. Luckily, we can kill two chickens with one egg, so to speak, with a little something called the Boomwelloh Breakfast Sandwich.
Danielle Oron, an accomplished bakery owner and runner of the food blog I Will Not Eat Oysters, has come up with an incredibly delicious solution to matzo fatigue with her flavorful—and messy!—breakfast sandwich. You may have heard of matzo brei, which is what these latke-like matzo pancakes are called in America; Oron uses the pattys as a substitute for bread here, stuffing them with eggs, ricotta and kale.
You don't need to be Jewish to enjoy something that beautiful. Just use that box of matzo you purchased on a whim to "see what it tastes like;" it's a hellava lot better than Machos.
Boomwelloh (aka Matzo Brei) Breakfast Sandwich with Ricotta and Kale
- 4 eggs, fried or over easy
- 1 cup smooth ricotta cheese
For the boomwellohs:
- 6 pieces matzo
- 3 eggs
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- water
For the kale:
- 2 teaspoons olive oil
- 2-3 handfuls of kale, chopped
- 2 cloves garlic, pushed through a garlic press
- salt & pepper to taste
- splash lemon juice
For the Boomwellohs: In a large bowl, break the matzo into pieces. Cover them completely with warm water and let it sit for 5 minutes. Drain the water and press the matzo against the bowl to get as much of the liquid out. Break the matzo up with your hands. It should be soggy but not wet. Add the eggs, salt, and pepper. Mix together to form the batter.
Heat a medium pan over medium-high heat. Add enough oil to cover the bottom of the pan. When the oil is hot, drop the batter to form a round, pancake like, patty. It should be no thicker than 3/4". Ration the batter out to make 8 boomwellohs. Drain on a paper towl. Season with salt.
For the Kale: Heat the olive oil in a pan over medium heat. Add the kale and sauté until wilted. About 3-4 minutes. Season with salt and pepper. Add the garlic and sauté for another minute. Turn the heat off and splash with lemon juice.
For the sammie: Spread a bit of the ricotta cheese on the bottom boomwelloh. Layer the kale on top. Then place the egg on top. Finish with another boomwelloh.
For more dope recipes—and some killer food porn—check out the rest of I Will Not Eat Oysters.
