It’s summer and it’s hot! Most Jewish recipes bring memories of cold nights, or colds in general. Matzah ball soup, mom’s brisket, even noodle kugel does not exactly say summer lovin’.
Well, we Yentas have the solution! There’s something about matzah. There is something even greater about matzah when its fried up with eggs and butter.
The perfect brunch time meal, in my opinion, is matzah brie, the name for fried matzah. It’s the reason to keep boxes upon boxes of this simple and delicious unleavened bread on backup even though Passover isn’t even around the corner. I have been known to find boxes of matzah in the linen closet hidden by my hubby Eric, because the stuff really comes in handy for an anytime-snack.
Fried matzah is easy, filling, and the perfect meal to eat outside on a nice hot summer day. And, it’s fried. Tell me something that isn’t good when it’s fried! I dare you!
Here is a great recipe for two!
Matzah Brie (Fried Matzah)
Ingredients
3 matzahs – broken in half
2 large eggs
1/2 cup milk
3/4 teaspoon salt
1 Tablespoon butter for frying
Directions
Break up and soak the matzahs in cold water for about 3 minutes and drain.
In a large bowl, mix matzahs with beaten eggs, milk and salt.
Fry on both sides until brown like you might with French toast.
We add garlic powder, salt and pepper but fried matzah is great topped with honey, syrup, or cinnamon and sugar if you have a sweet tooth.
Serve this yummy Matzah Brie on a Thomas Paul Flourish Melamine Plate sold on ModernTribe.com
