A recipe for a
popular Passover breakfast treat
By Lee Mason
Some people prefer softer matzah brei, while others like it
crunchier. For a softer version, use more boiling water.
SERVES 4
6 sheets of matzah
4 eggs
boiling water
salt and pepper to taste
In a large bowl, break matzah into fragments. Not too small!
Sprinkle with a little boiling water to soften matzah (no more than 1/4 cup).
While matzah is softening, beat eggs. Pour over softened
matzah, add salt and pepper to taste. Mix well.
Pour mixture into hot, oiled frying pan and cook over medium
heat, stirring until matzah brei is dry but not crisp.
Serve with cinnamon and sugar, honey, or preserves
(blackberry jam is particularly good). Matzah brei cools quickly. Can be
reheated in the microwave.
