Passover Brunch: Matzo Brie

What else is a good Jew to do the morning after Passover beings?  Make matzo brie of course!

When Josh and I woke up Saturday morning I already had matzo brie on my mind.  Matzo brie is basically french toast, but with matzo instead of bread.  This was my first attempt at trying to lighten up the traditional matzo brie and it came out great!

Matzo Brie (for 2 people):

• 3 pieces of matzo
• 1 whole egg plus 1 egg white
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 tablespoon brown sugar
• 1 tablespoon white sugar
• 1 tablespoon light butter (could also use canola oil)

First, you're going to break up the matzo into pieces and put in a bowl.  Then, you'll want to fill the bowl with hot water just to cover the matzo (I put a bowl on top to keep the matzo submerged under the water) for about 5 minutes.  After 5 minutes drain the water out.  You'll be left with soggy torn up matzo; which is exactly what you want.

Next, whisk the egg plus egg white right in the bowl you used to keep the matzo submerged in the water (remember, the less dishes dirtied the better!) and add the salt and cinnamon.  Combine the egg mixture into the matzo and add the sugar.  Stir until combined.  

Melt the butter in a pan on medium heat.  Once melted, pour the mixture into the pan and do not touch it for 5 minutes.

After 5 minutes you need to flip it.  This is tricky.  I found the easiest way was to take a spatula and cut the matzo brie down the middle and flip each half separately.  It doesn't really matter if it all falls apart because I mix it up and serve it like that anyway. You'll want to cook it for about another 5 minutes, or until it seems all the egg has cooked and the matzo is browned.  Then, serve however you'd like: I like mine with sprinkled sugar, Josh likes his with a little sugar and salt.  You could also put powdered sugar, maple syrup, jam or cut up fruit.  Basically, anything goes!

Enjoy!