10899 Matza Brie 4 to 5 servings Thu Mar 22 16:06:00 -0700 2007 Mon Mar 26 11:49:46 -0700 2007 Licensed http://www.chow.com/recipes/10899 Mon, 26 Mar 2007 18:49:46 GMT A matza omelet A matza omelet. We took this recipe for matza brie (also known as matzo brei) from CHOW Editor in Chief Jane Goldman’s mother’s The Jewish Festival Cookbook, which is sadly out of print. A classic dish made from matzo that has been scalded in hot water, dipped in egg, and fried like French toast, matza brie is often eaten for breakfast during Passover but makes a nice snack or light meal any time of year.

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  • Break the matzoth into 2-inch pieces and place in a colander. Brie, or scald, by pouring boiling water over them. Drain quickly to prevent sogginess. Beat the eggs well, adding salt and pepper; then add the matzoth. Heat a large frying pan and add fat for frying. Add the egg mixture and cook over low heat till golden brown on one side, then turn carefully and brown on the other side. Serve on a hot platter as a large family-size pancake. Serve hot with sugar that has been mixed with a dash of cinnamon, or with honey.
    • ]]>     http://www.chow.com Fannie Engle and Gertrude Blair 45 Breakfast/Brunch 4 matzoth

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    ]]>     301 1/2 teaspoon salt

    ]]>     305 Dash of pepper

    ]]>     298 Sugar or honey

    ]]>     3372 jewish 4187 passover 5087 jew 4188 kosher 5088 matzobrei 5089 matzoh 5090 matzo 5091 matzo brei 5092 matzoth 5093 matzah brei 5094 matzah 5095 manischewitz 5096 unleavened 321 wheat 19 bread 3032 cracker 318 snack 240 breakfast 277 brunch