Following the usual gut-wrenching Thanksgiving feast that I enjoyed yesterday, I wanted to make an easy on the tummy breakfast, so I made matzoh brie (pronounced "bry"). It consists of pieces of matzoh crackers mixed into scrambled eggs. It is a distinctly Jewish dish hailing from Eastern Europe. It is a great breakfast dish, especially when accompanied by ham, sausage or bacon - I know, that ain't kosher, but it tastes sooooo good!
There are several ways of making this dish. My favorite calls for soaking the matzoh in an egg/milk mixture for a short time, so that the matzoh pieces retain some of their crunch. A popular alternate method is to soak the matzoh pieces in water first, squeeze out excess water and then soak them in the egg/milk mixture. The crackers are then soft rather than crunchy - a matter of personal taste.
Just as some people like their scrambled eggs dry and some like them creamy, you have the same option with this dish. I prefer the eggs creamy and the matzoh crunchy, but you can adjust the recipe to meet your own requirements. Some people like to cook it long enough so that a crust forms. Whichever way you go, this is an inexpensive, easy-to-prepare breakfast dish that will appeal to anyone who likes eggs. This recipe serves 2 people, and can easily be expanded to serve a crowd.
A word about matzoh. Several kinds are available. The most commonly sold in the US come in a box containing about a dozen pieces that measure about 6" x 6". I use one piece per egg. Matzoh comes in several varieties including plain unsalted, plain salted, egg, and seasoned. I prefer to use the plain salted matzoh, but feel free to try any or all of them. (If the matzoh is unsalted, you will need to compensate by adding more salt.) It doesn't matter if the matzoh is marked "Kosher for Passover" or not. The taste is the same. Around Passover time, matzoh is often sold at a huge discount that can work out to less than $1/box if you buy at least 5 boxes. As far as I know, matzoh will last 2-3 lifetimes, so if you take advantage of those sales, you will have a long-term supply at very little expense.
Some people like to flavor matzoh brie. Cinnamon is common, but you can try other spices such as ground cloves, nutmeg, black or white pepper, etc. I like it plain, but the dish is often served with sour cream and/or berry jam on the side as toppings.
1/2 Cup Milk
Salt to taste
Cinnamon or other spices to taste (optional)
4 Pieces 6" x 6" matzoh
2 Tbs Butter (or more if you like)
Sour Cream (optional)
Berry preserves (optional)
Whisk the eggs, milk, salt and spices together in a large bowl until frothy. Add the matzoh, broken into small pieces, and stir to coat. Allow the matzoh to soak in the egg mixture for about 5 minutes more or less depending on how crunchy you want the finished dish to be.
Melt the butter in a large skillet on medium heat. When the pan is hot, dump in the matzoh/egg mixture and fry it, stirring constantly until cooked to the desired texture. If you want a crunchy crust to form, spread out the cooked mixture evenly in the pan, ad a little more butter and fry until the crust forms. Serve at once with sour cream and jam on the side if you wish.