This eggy recipe can be served as a sweet breakfast dish or, with a change of a few ingredients, something more savory. From Jacqueline Feldman, serves 4.
Ingredients
3 pieces of matzo
Cold water
2 eggs, beaten
1/2 cup milk
1 teaspoon salt
1 tablespoon butter for frying
Directions
Place matzo in a dish that is large enough to hold a whole matzo. Pour enough cold water in the dish to cover and allow the matzo to soak for about a minute. Pour off the water and squeeze the excess water from the matzo. Add eggs, milk and salt to the moistened matzo. Heat butter over medium in a large skillet then saute mixture until brown.
Sweet notes: Serve with maple syrup, jelly, sugar or cinnamon.
Savory: Add chopped salami and onions to mixture before frying. For a Mexican twist, add pico de gallo and hot sauce.
Wine ideas: Whether for brunch or dinner, pull out a sparkling wine to match this eggy dish. The Bartenura Prosecco (this week’s Wine of the Week) has sweet fruit that will match the sweeter preparations yet it’s dry enough to work with the more savory versions. Tara Q. Thomas
