MATZO BRIE

Any way you look at it, matzo Brie is “French Toast”. But I refuse to tell you that this is THE right way to make it. Family traditions should not be trampled. A single slice or frittata style like this one is your choice but technique is the same for all. Enjoy!

MATZO BRIE

3 – 4 egg matzos, or plain
2 eggs
½ cup milk
1-teaspoon salt
½ teaspoon vanilla extract
¼ teaspoon cinnamon (optional)
1 Tablespoon unsalted butter

1. Break each matzo into 5 or 6 large pieces.
2. Place the matzos in a bowl containing enough warm tap water to cover all the pieces. Soak until soft.
3. Combine the eggs, milk and the seasonings in a medium bowl.
4. Drain the matzos very well, lightly pressing on the matzos to remove a lot of the water. Don’t crush.
5. Add the matzos to the egg mixture and coat well.
6. Heat the butter in a ten-inch frying pan (preferably non-stick).
7. Add the matzo mixture and fry on both sides until brown on outside and firm but not dry on the inside.
8. Serve with maple syrup or cinnamon and sugar.

Serves 2 – 3 people.

Tidbits:

• In order to make matzo pliable it must be soaked. Warm water is more effective for this than cold.
• Using slightly more milk will make the mixture more layered and less solid.
• For a savory Matzo Brie, sautéed mushrooms and peppers may be added to the milk mixture and served with a tomato salsa. Omit the vanilla and cinnamon for this version.