"Boomwellohs, aka Matzo Brei, breakfast sandwich with kale and ricotta."
Boomwelloh Breakfast Sandwich With Ricotta & Sautéed Kale
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Recipe Intro From iwillnoteatoysters
Passover may be over, but this Matzo Brei breakfast egg sandwich with kaleand ricotta by @iwillnoteatoysters is still in no matter what time of the year.
Details
Prep time 10mins
Cook time 20mins
Serves or Makes: 4 sandwiches
Recipe
For the Boomwellohs
- 6 squares matzo
- 3 eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Kale
- 2 teaspoons olive oil
- 3 handfuls chopped kale
- 2 cloves garlic, pushed through a garlic press
- Salt and pepper, to taste
- squeeze of fresh lemon juice
For the Sandwiches
- 4 eggs, fried over easy
- 1 cup smooth ricotta cheese
- Salt and pepper, to taste
Method
Step 1
To make the boomwellohs: in a large bowl, break the matzo into large 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.
Step 2
Heat a pan over medium-high heat. Add enough oil to cover the bottom of the pan with ¼” of oil. 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 towel. Season with salt.
Step 3
To make 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 hit the kale with a nice squeeze of lemon juice.
Step 4
To assemble the sandwiches: spread a bit of the ricotta cheese on the bottom boomwelloh. Layer the kale and the egg on top. Season with a bit of salt and pepper. Top with another boomwelloh. Enjoy!