Anne Rosenzweig's Matzah Brei  Ingredients:       4 tablespoons unsalted butter    2 large  onions, diced (about 1 pound) (optional)       3  matzah boards/squares    6  large eggs       Salt and pepper to taste

Preparation:

Heat 2 tablespoons of the butter in a large frying pan over a low heat. Add the onions and cook very slowly until they are a rich caramel color (about 45 to 50 minutes). Set aside to cool. Dip the unbroken matzah boards in hot water. Remove and squeeze out the excess water. Put the eggs in a medium bowl, whisk with a fork, blending the yolks and whites. Break up the matzah into the eggs, and season with salt and pepper. Let the matzah soak up the eggs, almost completely. Add the cooled onions. Heat the remaining butter in a medium skillet. Add the eggs-and-matzah mixture and cook over medium heat. Let set, about 3 minutes, stirring occasionally. Add seasonal ingredients* right before the eggs are completely done. Serve immediately. Yeild: 4 to 6 servings (D)

Categories:  Breakfast, Skillet, stove top

Estimated Serving:  6

Estimated preparation time:  30 min.

Language:  English

Shared by:  Jilly    2010/01/25