RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Breakfast: Matzah Brei, Margaret Entis's - dairy
Margaret Entis of Newton prefers to scramble her fried matzo rather than make it as a pancake. But the same ingredients work perfectly for a large pancake or 4 small ones. 7 matzos, broken into small pieces 8 eggs, lightly beaten Kosher salt to taste 3 tablespoons butter Place the matzo pieces in a large bowl. Cover with cold water and set aside for 5 minutes. Squeeze the water out of the matzo and place the moist matzo in a separate bowl. (Some of the matzo pieces will still hold their shape.) Add the eggs to the matzo and mix to combine. Season to taste with salt. For the scrambled version: Melt the butter in a 12-inch, nonstick frying pan. Add the matzo mixture and cook over medium-high heat, stirring continuously to scramble. When the matzo brei is cooked through and fairly dry, serve at once with maple syrup or other favorite topping. For the pancake version: Melt the butter in a 12-inch, nonstick frying pan. Add the matzo mixture and cook over medium-high heat until brown at the bottom, about 5 to 10 minutes. If at any point the matzo brei begins to brown too quickly, lower the heat. Using a spatula, slice the pancake into quarters. Carefully turn each piece and brown on the remaining side. Serve at once with maple syrup or other favorite topping. Serves 4.
