Sunday, May 29, 2011

Matzo brei with blueberries

Given the choice between French toast and matzo brei, my son will choose the latter every time. And now, with a quick pre-brunch lesson, he can make it himself whenever he pleases.

While some insist it should be savory, and others only make it during Passover, we like it a little on the sweet side and any time of year. In fact, we like it best when summer fruit is sweet and abundant.

Start with a standard ratio of two sheets of matzo to 1 egg and a glug of milk, then add whatever is at its peak. Top with a dusting of cinnamon sugar, maple syrup, fruit compote or whatever you like.

6 sheets matzo
3 eggs
1/2 cup milk
1 tsp. vanilla
1 tsp. salt
1 pint fresh blueberries
2 tbsp. canola oil
1 tbsp. butter
1 tbsp. cinnamon sugar

Break matzo into chunks and place in a colander. Rinse well with warm water to soften; drain well.

Beat eggs, milk and vanilla in a large bowl. Add matzo and stir to coat. Let sit a few minutes to absorb.

Pour oil into nonstick skillet over medium-high heat. When oil becomes shimmery, pour in egg-matzo mix and sprinkle with salt. Resist the temptation to stir until underside is golden. Use spatula to flip in sections. While still moist, add bluerries and stir through.

Continue cooking until nicely browned but still tender and berries are warm and bursting. Dot with butter and give it one more stir before serving.

Top with cinnamon sugar and serve immediately, with optional toppings on the side.

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