Galli

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My dad grew up in the Projects in Bronx and their family didn’t have much money.  Somehow my grandma managed still make some amazing food.  I was lucky enough to taste her legendary butterflake rolls once before she passed away and people in our family are still trying to figure out her secret.

This is another one of her famous dishes.  My grandma knew how to stretch everything to feed her family and I’m sure that’s how this dish came about.  There is a similar Jewish dish called Matzo Brei that uses matzo crackers so it could also be that my grandma heard about this and made her own version.  Either way, Galli (pronounced Guh-lie) is something my dad made every once in awhile when I was growing up.  It’s super tasty and I think deep down he liked channeling his mom.  I’ve made my own tweaks over the years and am excited to share this recipe with you.

Let’s get to it!

You’ll start with the egg mixture.  Whisk together the eggs and milk, then crush up the crackers and mix them in.  This probably seems strange, but trust me, it just works!   My dad always used saltines but I like to use Ritz (or another similar cracker) if I have them on hand since they are so buttery. 

Let the mixture sit for about five minutes so the crackers can soften and soak up the egg.  

Heat the butter in a nonstick skillet over medium-low heat.  Now pour in the egg mixture.  Let it cook and as the edges begin to cook stir it around the pan occasionally. 

Once the eggs are almost all the way cooked, sprinkle the Swiss cheese on top.   

Top with a large lid and turn off the heat.  Let it sit covered about three minutes, or until the cheese is melted. 

I don’t add any salt because the crackers have salt on them already.  However, make sure to taste for seasoning at the end and add salt if needed.

Serve hot.  The crackers add a lovely texture to the eggs.  It’s sort of like if you took scrambled eggs, al dente pasta, and quiche and combined them all.  The crackers also bring their own toasty flavor which pairs perfectly with the nuttiness of the Swiss cheese.  So yummy!

We typically have this for breakfast with sausage or bacon and some fresh fruit, but I think it would also make a great dinner with a salad on the side.

Enjoy