| 1 | Break matzot into medium-sized pieces and place in colander or strainer. |
| 2 | Pour boiling water over them and drain quickly (they should be slightly limp, not soggy). |
| 3 | Mix together matzot, eggs and seasoning in a bowl. |
| 4 | (you can add cottage cheese at this point). |
| 5 | Heat the margarine or oil in a frying pan, and pour in the mixture. |
| 6 | You can either (a) heat one side until brown, then flip over, like an omelette or (b) heat while continually stirring, like scrambled eggs (my tradition). |
| 7 | Serve hot. |
| 8 | Notes: * traditional passover breakfast -- when i was growing up, the main thing that kept us kids happy about matzah-for-eight-days was my father making "matzah "n" eggs" for breakfast nearly every morning. |
| 9 | I didn"t even know it had a "real" name. |
| 10 | As i was beginning to stock my own kitchen, the very first passover items i bought were a bowl, a colander and a frying pan. |
| 11 | Yield: serves 1-* any printed recipe for matzo brei that i"ve ever seen says "serve with honey or jam." however, in our family, this dish is considered a savoury, not a sweet, and we"re much likelier to sprinkle a bit more salt and pepper on top. |
| 12 | : difficulty: easy. |
| 13 | : time: 5 minutes. |
| 14 | : precision: is to laugh. |
| 15 | : tovah hollander : ucla comprehensive epilepsy program, los angeles, california usa : ihnp4!sdcrdcf,seismo!hao!cepu!tovah : |
