🚀 go-pugleaf

MATZO-BREI(MV)           USENET Cookbook           MATZO-BREI(MV)

MATZO BREI

     MATZO-BREI - Traditional Passover breakfast

     When I was growing up, the main thing that kept us kids
     happy about matzah-for-eight-days was my father making "mat-
     zah 'n' eggs" for breakfast nearly every morning. I didn't
     even know it had a "real" name. As I was beginning to stock
     my own kitchen, the very first Passover items I bought were
     a bowl, a colander and a frying pan.

INGREDIENTS (Serves 1-2)
     2         matzot (plural of matzah)
     2-3       eggs
               salt and pepper, to taste
               oil or margarine
     1/4 cup   cottage cheese, well drained (optional)

PROCEDURE
          (1)  Break matzot into medium-sized pieces and place in
               colander or strainer.  Pour boiling water over
               them and drain quickly (they should be slightly
               limp, not soggy).

          (2)  Mix together matzot, eggs and seasoning in a bowl.
               (You can add cottage cheese at this point.)

          (3)  Heat the margarine or oil in a frying pan, and
               pour in the mixture. You can either (a) heat one
               side until brown, then flip over, like an omelette
               or (b) heat while continually stirring, like
               scrambled eggs (my tradition).  Serve hot.

NOTES
     Any printed recipe for matzo brei that I've ever seen says
     "serve with honey or jam." However, in our family, this dish
     is considered a savoury, not a sweet, and we're much
     likelier to sprinkle a bit more salt and pepper on top.

RATING
     Difficulty: easy.  Time: 5 minutes.  Precision: is to laugh.

CONTRIBUTOR
     Tovah Hollander
     UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
     {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah