Matzo Brei
Equipment
- 8" skillet (cast iron, non stick, stainless, whatever, although cast iron is best imo)
Ingredients
- 4 sheets matzo, + 1 if needed
- 3 large eggs
- hot water (I use straight from the tap, no measurement)
- 2 tsp sugar
- cinnamon to taste
- butter
Instructions
- Whisk your eggs with the sugar and a bit of water. Just enough water to thin them. If it's your thing, add your cinnamon now as well. It's not my thing, I add that later. Set aside.
- Run your matzo under hot water long enough to soften it, but not make it soggy.
- Crumble matzo into your egg mixture and fold in until well incorporated. If your mix it too runny (sometimes I add too much water), crumble in a sheet of dry matzo a little at a time to soak up the extra.
- While that sits and absorbs some egg, heat your pan on medium* and throw a little butter in to melt.
- Empty all of your matzo & egg mix into the pan and sort of pat to even it out. Sprinkle some cinnamon to taste on top. Let this cook for about 10 minutes (see note below) and then flip. Your brie should really be mostly cooked by now anyway, you're flipping it to sort of crisp up the other side.
- Slide onto a plate and cut with a pizza cutter. Serve with toppings of choice. I like apple butter, or plum-vanilla preserves. I am out of plum-vanilla this year, so apple butter it is!
Notes
*I cook on an electric range, and set my glass flat top to somewhere between 4 & 5. I'd call it medium-low on a gas cook top. You don't want to burn, you want to almost bake it.