MATZO BREI

Servings: 2
Ingredients:

2    Matzot (plural of                        Oil or margarine
-matzah)                          1/4 C  Cottage cheese, well-
2    Eggs (or 3)                              -drained (optional)
Salt and pepper, to taste

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). Mix together matzot, eggs and seasoning in a bowl. (You
can add cottage cheese at this point.)

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:

* 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
‘matzah ‘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.
Servings: Serves 1-2.

* 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.

: Difficulty: easy.
: Time: 5 minutes.
: Precision: is to laugh.

: Tovah Hollander
: UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
: {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah

: Copyright (C) 1986 USENET Community Trust

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