SERVES 6
I DIDN’T GROW UP EATING matzoh brei; this is an adapted version of my father-in-law Dan Dubin’s signature dish, and it took guts to mess with that tradition. But mess I did, first soaking the matzoh, and leaving it in big enough pieces to form an interesting layered effect. We make this at Passover, and it seems only right to include the earliest chives of the year as a real celebration of spring.
2 tablespoons butter
½ small onion, thinly sliced
Salt and pepper
5 matzohs
1 teaspoon minced fresh rosemary
2 cups whole milk
4 eggs
4 tablespoons minced fresh chives
Olive oil
Preheat the oven to 350°F. Heat 1 tablespoon of the butter in a medium ovenproof skillet over medium-high heat. Add the onions, salt, and pepper and cook until light brown, 3 minutes.
Meanwhile, break the matzoh into pieces in a large bowl, then add the rosemary and milk and stir to combine. Add the cooked onions and let sit until the matzoh is slightly softened, about 4 minutes. Transfer the solids to a medium bowl, reserving the milk. Add the eggs, ½ cup of the reserved milk, and 2 tablespoons of the chives to the matzoh and stir until well combined.
Heat the remaining tablespoon butter in the same skillet over medium heat. Add the matzoh mixture and let it sit for about 4 minutes. Pop the skillet into the oven and bake until just set, about 8 minutes. At this point, you can unmold the matzoh brei from the pan onto a plate so the bottom is facing up. It looks great that way, but can be tricky to flip. Or just serve it in the skillet. Drizzle with oil and sprinkle generously with the remaining chives.