Makes:4 to 6 servings
Matzo brei, a favorite at the Passover table and a regular menu item at Jewish delicatessens, can be served sweet or savory. This sweet version starts with crushed matzo softened with water and mixed with eggs. The mixture is then packed into a buttery pan and fried on the stovetop until browned and crispy. Slice it into wedges, sprinkle it with cinnamon-sugar, and spoon on an easy topping of roasted cherries flavored with vanilla and orange for a delicious kosher breakfast.
1 1/2 cups fresh or frozen and thawed sweet cherries (about 7 ounces), pitted and halved
1/4 cup granulated sugar
1/2 teaspoon finely grated orange zest
2 tablespoons freshly squeezed orange juice
1/2 teaspoonvanilla extract
For the matzo brei:
5 (6-1/2-by-6-inch) sheets unsalted matzo, broken into 2-inch pieces
1 cup hot tap water
3 large eggs
1/2 teaspoonkosher salt
5 tablespoons unsalted butter
Ground cinnamon and granulated sugar, for sprinkling (optional)
For the cherries:
Heat the oven to 425°F and arrange a rack in the middle.
Stir all of the ingredients together in a 9-inch pie plate and spread the cherries into a single layer. Roast, stirring occasionally, until the cherries are softened, juicy, and bubbling, about 20 minutes. Remove the pie plate to a wire rack and set it aside to cool. Meanwhile, make the matzo brei.
For the matzo brei:
Place the matzo pieces in a 13-by-9-inch baking dish and spread them into an even layer. Add the water and gently stir until the pieces are evenly moistened. Let sit until the water has been absorbed, about 1 to 2 minutes.
Whisk the eggs and salt in a medium bowl until the eggs are broken up. Pour the egg mixture over the softened matzo and stir to combine.
Melt the butter in a large nonstick frying pan over medium heat until foaming. Add the matzo mixture and, using a rubber spatula, press it into an even layer. Cook undisturbed until the bottom is golden brown and the mixture is set, about 5 to 7 minutes.
To flip, slide the brei onto a large plate. Place a second large plate upside down over the brei and invert it onto the second plate. Slide the brei back into the pan and reshape it if necessary with the rubber spatula. Cook until the second side is golden brown, about 7 to 8 minutes more.
Slide the matzo brei onto a cutting board and slice it into wedges. Transfer the roasted cherries and their juices to a serving bowl. Serve the matzo brei warm, passing the roasted cherries, and cinnamon and sugar (if using), on the side.