I'm happy to report that I'm feeling much better today. That's the good news. The bad news is that the morning started off with me spilling a glass of water all over the computer keyboard. That did not go over very well with the hubby. I am now in the doghouse, while Sadie, I'll have you know, is making herself quite at home on my side of the bed.
I decided to butter him up by making some matzoh brei. No, really, I am literally buttering him up -- there's more butter in this recipe than we eat all year. And eggs. And salt. Very bad-for-you ingredients. Not to mention all that matzoh. My cholesterol jumped 20 points just making this. This is not the best recipe to post after what I just wrote about eating healthy, but it's a once-a-year indulgence to help us remember our foremothers, who had a little nosh of matzoh brei in the dessert, as they got ready to flee Egypt.
This recipe should be enough for 5 servings for a normal family, but mine has a bottomless pit when it comes to matzoh brei. I don't know why, but it never makes me feel full. Gross, maybe, but not full. It's a good idea to follow this with a prune-juice chaser. Enjoy.
MS. TOODY'S MATZOH BREI
1 Box (14 sheets) Matzoh
Salt or Cinnamon and Sugar
Break matzoh and soak in warm water for 1-2 minutes. Drain.
Beat eggs; mix into wet matzoh till coated, and let sit a few minutes.
Melt 3 Tablespoons of butter in large skillet.
Add matzoh mixture, and spread across pan. Let sit for a few minutes, then stir.
Keep stirring (like you are scrambling eggs) until the matzoh brei is lightly browned. Add more butter, if needed. I always seem to add another tablespoon, at least.
Sprinkle with salt or cinnamon and sugar.
How do you like your matzoh brei -- salty or sweet?
|Don't all these matzoh recipes look alike?|
|Doesn't he look happy? Think he'll forgive me?|