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Recipe for "matzo-brei"

NAME

     MATZO-BREI - 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.  I
     didn't  even know it had a ``real'' name. 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.

INGREDIENTS (Serves 1-2)

     2         matzot (plural of matzah)
     2-3        eggs
               salt and pepper, to taste
               oil or margarine
     6 cl      cottage cheese, well drained (optional)

PROCEDURE

          (1)  Break matzot into medium-sized pieces and place in
               colander  or  strainer.   Pour  boiling water over
               them and drain quickly (they  should  be  slightly
               limp, not soggy).
          (2)  Mix together matzot, eggs and seasoning in a bowl.
               (You can add cottage cheese at this point.)
          (3)  Heat the margarine or oil in  a  frying  pan,  and
               pour  in  the mixture. 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).  Serve hot.

NOTES

     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.

RATING

     Difficulty: easy.  Time: 5 minutes.  Precision: is to laugh.

CONTRIBUTOR

     Tovah Hollander
     UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
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