tovah@cepu.uucp (Tovah Hollander) (04/09/87)
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
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