Sunday, April 8, 2012
From Thy Childhood: Recipe
Last night I discovered for the first time, however, that some people actually eat their Matzoh Brei as a savory dish - complete with onions, etc. I've never been exposed to that but it certainly sounded interesting - so if you have a recipe for this style, please share! In the meantime, here is my French-Toast breakfast for the Passover days. It's sweet and sort of crunchy, given it's matzoh. But what could be better than this for breakfast?
Today was the first time I have made this - my husband had it once but the kids never did. To be honest, they were lured downstairs by the smell - they thought I was making french toast. They were not pleased when I said it was made with matzoh but the older one tried it. She was very satisfied when she saw that you can top this with cinnamon-sugar! The little man wouldn't even try it. Oh well - can't win 'em all.
5 egg matzoh sheets, broken into several pieces
1 1/2 cup milk
1 tablespoon vanilla extract
1/2 cup sugar
1 tablespoon cinnamon
4 tablespoons of unsalted butter, or more as needed
Pour the milk into one large bowl. In a second large bowl, beat the eggs and vanilla together. Place the matzoh pieces into the milk and soak about 2 minutes - turning the pieces every so often. you may need to do this in batches.
In a small bowl mix together the sugar and cinnamon and set aside.
Melt butter over medium high heat in a heavy frying pan. As it's melting, remove the matzoh from the milk and place it into the bowl with the egg and turn each piece so it's fully coated by the egg mixture. Then immediately place into the frying pan and fry on the first side about 4 minutes. Turn and fry another 2 minutes. Do not burn - lower the heat if needed. Repeat until all matzoh is finished. Plate and top with a sprinkle of cinnamon sugar.