Boomwelloh Breakfast Sammie

aka Matzo Brei

  
  
 

Passover. Matzo. Wake up wanting bagels, but you want to be a good Jew. Seven full days of unleavened bread torture. Solution: Boomwelloh breakfast sammie.

 

My mom used to make boomwellohs with all the left over matzo from our big passover dinners. They’re delicious. American Jews call it Matzo Brei. I don’t know what that is. I is a immi, so I call them boomwellohs. Immi defined HERE.

 

This year, I got stuck with that nasty egg and onion flavored matzo. That’s what I get for trying to get matzo at four in the afternoon on the first night of Passover. It was literally the last box. Personally, I think the flavored matzo is gross. That being said, it made a really tasty boomwelloh.

 

Boomwelloh Breakfast Sammie

with Ricotta & Sautéed Kale

makes 4 sammies

 

4 eggs, fried or over easy
1 cup smooth ricotta cheese
 
For the boomwellohs:
6 pieces matzo
3 eggs
1 tsp salt
1/2 tsp fresh cracked pepper
water
 
For the kale:
2 tsp olive oil
2-3 handfuls chopped kale
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.
Enjoy! Happy Passover!

DANI’S NOTES:
  • Sweet boomwellohs: Omit pepper and half the salt. Add 3 Tbsp of sugar and a few pinches of cinnamon to the batter. Pour some maple syrup on those babies!
  • Boomwellohs are great on their own as well. Don’t need much on them.
  • I really like the word boomwelloh.
  • Feel free to replace the boomwellohs with an english muffin when matzo isn’t available.
  • Homemade ricotta recipe coming soon ;)
  
.

 

Boomwelloh Breakfast Sammie

with Ricotta & Sautéed Kale

makes 4 sammies

 

4 eggs, fried or over easy
1 cup smooth ricotta cheese

 

For the boomwellohs:
6 pieces matzo
3 eggs
1 tsp salt
1/2 tsp fresh cracked pepper
water

 

For the kale:
2 tsp olive oil
2-3 handfuls chopped kale
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.

 

 

Enjoy! Happy Passover!

 

DANI’S NOTES:
  • Sweet boomwellohs: Omit pepper and half the salt. Add 3 Tbsp of sugar and a few pinches of cinnamon to the batter. Pour some maple syrup on those babies!
  • Boomwellohs are great on their own as well. Don’t need much on them.
  • I really like the word boomwelloh.
  • Feel free to replace the boomwellohs with an english muffin when matzo isn’t available.
  • Homemade ricotta recipe coming soon ;)

4 Comments

  • Reply April 17, 2014

    You Are Here

    This looks amazing!

  • Reply September 30, 2014

    Liorr

    Thanks for posting the sammie idea! (Although I refuse to dwell on Pesach during Sukkot, lol!) My mother, Turkish/Israeli, taught me to make Burmuelos – although I do love your transliteration! (word is Ladino in origin I believe) We kicked it up a notch by throwing in a ton of shredded cheese (often munster and parmesan), and sometimes putting a cube of cheese in the center and forming a torpedo of matzo brie dough around it. We actually soak our matza in milk and we leave the milk in as part of the mixture. Served with israeli salad, matbucha and my yemenite mother in laws green schug and often shakshuka, it’s always a big hit!

    • Reply September 30, 2014

      iwillnoteatoysters

      WOW. That sounds amazing. I’ll absolutely be trying that out! Thanks a ton!!

  • Reply April 22, 2015

    Tina Jui | The Worktop

    What an interesting sandwich idea! It looks delicious and I’d love to try out this recipe.

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