Matzo Brie
Matzo Brie is essentially an omelette with matzos. This was one of those mysterious recipes that seemed to appear in my recipe box so I have no knowledge how it got there. But I am glad to have it and I make it often. Matzos can be found in the grocery store as plain or 'flavored' and are good to eat by themselves with just a little butter. I prefer the 'egg/onion' matzos, myself.Matzos are a cracker-like bread that is not allowed to rise or ferment before baking. It's beginnings are mentioned in the Torah: when the children of Israel were leaving Egypt they had no time to let the bread they were making rise so they cooked it on the spot and matzos were born. The normal ratio of matzo in the following recipe is 1 matzo sheet to 2 eggs so you can 'cut down' the recipe accordingly. In my recipes I use the following abbreviations: - 't' refers to teaspoon
- 'T' refers to tablespoon
- 'c' means cup
- '#' means pound
| Matzo Brie |
|---|
| | | 3 matzo sheets | | Boiling water | | 6 eggs, well beaten | | 1 t salt | | Dash of pepper | | Sprinkle of powdered cinnamon (optional) | | 2 T butter or cooking oil | | | | Break matzos into small pieces no smaller than a cornflake and place in a colander. Pour boiling water on the pieces until all the matzos are wet then press out the excess water from them. Place scalded matzos in a mixing bowl and add eggs, salt and pepper. Mix. | | | | Heat oil or butter in a skillet and add egg/matzo mixture. Cook over low heat until brown on bottom then turn carefully and brown on the other side (you can cut the matzo brie into quarters with a spatula to make turning easier). When brown on both sides sprinkle a little cinnamon on top and serve. | | |
Return to Egg and Cheese Page from Matzo Brie Page
Return Home
|
