This is a traditional breakfast dish, during Passover. There are many variations, but I like the salty one the best.
Matzoh Brei
Matzoh pieces (figure 1 per person)
1 egg per piece
milk (put enough in, like you would scrambled eggs)
margarine or butter for frying
OPTIONAL:
salt
cinnamon
syrup
Run matzoh under water. This step is just to moisten them so they will absorb the egg. Put into buttered saucepan.
Dredge matzoh into in beaten eggs and milk. Try not to break up the matzohs very much.
Heat the margarine or butter until hot and bubbling in a heavy 10" skillet. Add the matzoh and fry over medium heat. When the bottom starts to brown, turn with a spatula. Keep turning and cooking until light golden brown, about 10 minutes.
Dredge matzoh into in beaten eggs and milk. Try not to break up the matzohs very much.
Heat the margarine or butter until hot and bubbling in a heavy 10" skillet. Add the matzoh and fry over medium heat. When the bottom starts to brown, turn with a spatula. Keep turning and cooking until light golden brown, about 10 minutes.
Add salt, or cinnamon and syrup for a sweet breakfast.
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