In my house, Springtime brings flowers, warmer weather and Passover. Good thing my kids LOVE Matzo and lots of it! There are so many recipes you can make using Matzo instead of flour, bread or rice. Matzo Brie is a traditional breakfast to eat during Passover. It's made with Matzo and eggs and cooked with butter in a frying pan very similar to french toast and pancakes. Traditionally it's served topped with granulated sugar or maple syrup but I decided to change it up a bit and spoon warm cinnamon apples over the top instead. It was a nice change from the usual.
6 sheets of Matzo
pinch of salt
Warm Cinnamon Apples:
3 apples, diced into small 1/4 inch cubes
1/2 cup water
1 tablespoon sugar
1/2 teaspoon cinnamon
In a medium saucepan add cubed apples, water, sugar and cinnamon. Cook over med/hi heat for about 20-30 minutes until apples are tender but not mushy. You don't want to make applesauce. Cover with foil to keep warm and set aside.
Next, break Matzo up in to small pieces and place in a collander in the sink. Run warm water over the matzo moving the collander around to allow the matzo to soften.
Once Matzo is softened drain off excess water and place in a large bowl.
Put eggs and a pinch of salt in a small bowl and beat with a whisk. Add eggs to large bowl with Matzoh and combine with a wooden spoon.
In a large skillet/frying pan melt 2 tablespoons of butter or margarine. Add Matzo and eggs to the pan spreading out evenly to the edges. Allow the bottom of the Matzo Brie to cook for about 3-5 minutes over med/hi heat until slightly brown.
You are ready to flip once the bottom is browned and you are able to lift up the entire "pancake" in one piece using two spatulas. I often get nervous and slice the "pancake" down the middle and flip in two sections.
Flip over and allow the other side to cook for an additional 3 minutes.
Slice Matzo Brie into triangle pieces like a pizza pie and serve topped with warm cinnamon apples!