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Matzo
Brei
Matzah
brie. Matzah brei. Matzo Brie. Matzoh Brei. Matza brei. The
possibilities are endless. It's amazing that this holiday classic
could be so simple to make, and yet so hard to spell. If you
are watching your cholesterol, make this with egg whites, and
put in one egg yolk for flavor if you desire. Eggs taste best
when they are purchased fresh, which means, if there is a farmer's
market near you, get your eggs from there instead of from the
grocery store. You will be shocked at the difference in flavor.
Calphalon
Professional Nonstick II
Limited Edition 10-Inch Omelet Pan
More Useful Cookware & Servingware
in Kitchen & Housewares
Break 2 eggs into large mixing bowl.
Add a dash of salt. Blend lightly with fork. Quickly pass matzo
underneath running water to LIGHTLY moisten. Break matzo into pieces
over the eggs in bowl and mix everything together with fork, making
sure matza pieces are well coated with egg.
Add a thin layer of vegetable oil
to a heavy medium-sized skillet. Heat until medium-hot. Pour matzo
mixture into skillet and spread around like a thick omelet. Press
down with back of spatula to ensure matza and egg are well-fried
as this makes the pancake hold together better. Brown for maybe
4-5 minutes; then turn with a large spatula. Brown other side for
a few minutes. Repeat for additional pancake as needed.
Top with Homemade
Apricot Sauce or
one of your favorite natural fruit preserves. (I like to use strawberry.)
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Ingredients
3-4 sheets matzo
2 eggs
salt (to taste)
vegetable oil for frying
Serves 1-2 people.

Matzah Plate
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