Like a Jewish French toast, matzo brei is a hearty breakfast. Make it sweet by topping with some cinnamon-sugar or savory with some lox and crème fraîche. Recipe courtesy of Eating Delancey: A Celebration of Jewish Food.
While this recipes makes 4 portions — those would be what we might call “refined Gentile” portions. For hearty Jewish fressers, this is a two-person breakfast! Especially on a Saturday morning, when you can nap after and not have to go to work.
Take each matzo sheet in both hands, and hold it under running water, turning a couple of times. After about 15 seconds, you should feel the matzo get “tender.” Remove from the water and pat dry. You don’t want the matzo to crumble or get soggy — just a bit soft.
In a large bowl, break the matzo sheets into pieces, about 1½ inches square. Add the eggs, milk, and salt, and mix gently with a fork.
Heat the butter in a 10- to 12-inch skillet over moderately high heat. Add the matzo mixture and cook, stirring constantly, until the eggs are scrambled and matzo has begun to brown a bit.
Either stand over the frying pan and eat, or serve immediately.