Preparation time: 15 to 20 minutes
Yield: One large, or two smaller, servings
This is a similar concept to French Toast, but instead of soaking bread in eggs and milk, you soften matzoh in a little water, then drain it off, mix it with beaten egg and fry it up in butter. It's very good! If you have any left over, it reheats well in a toaster over. Line the tray with foil, and spread out the leftover matzoh brei in a thin layer. Bake for about 10 minutes at 200°F.
2 pieces regular matzoh 2 large eggs
Salt to taste
Butter for frying
Honey, fresh fruit, and cinnamon sugar for the top
- Break the matzoh into 3-inch pieces (approximate! Don't you dare measure the size of these pieces, or my grandma will not rest in peace, and it will be all your fault!) and place them in a bowl. Add tap water (any temperature) to cover, and let it stand for about 3 to 5 minutes.
- Drain off the water. You don't need to press it out- just get rid of any that is "loose" in the bowl.
- Break the eggs into the bowl, and beat them with a fork until smooth.
- Add a few dashes of salt, then mix evrything together until uniform. It's OK if the matzoh breaks further.
- Heat a 10-inch skillet over medium heat. When it is hot, add about 1 tablespoon butter, and swirl so it coats the pan as it melts.
- Add the matzoh batter to the hot pan, and press it evenly into a large round unit.
- Let it cook undisturbed over medium heat for a good 5 to 8 minutes (possibly a little longer), or until golden on the bottom.
- Lift it gently with a spatula, add a little extra butter to the pan (ideally do both of these things at the same time. OK if the matzoh brei breaks) and flip it over. Cook it on the second side until golden brown, then serve hot, with delicious toppings.