Matzo Brei – and the countdown to school continues….

Here we are………..the final days of summer vacation……….the clock is ticking……


Has anyone else noticed how fast this summer went by? I know, I know……time flies when you’re busy ~ but I can assure you, I’m not the only one that noticed it. Everyone has said the same thing.

So there.

In my ongoing effort to cope with the impending doom (i.e. the completely regimented schedule), I decided to paint my dining room today.

I’m literally waiting for Lowe’s to open.

This home improvement kick is really taking on a life of its own. I don’t know what I’m going to do once the house is completely repainted.

yeah right 🙂

In the interim, here is one of the posse’s favorite breakfasts. To me, it’s an interesting twist on french toast…but it’s super simple, super delicious… and I always double the recipe in a futile attempt for leftovers.

Notice I said “futile”. It never happens.

Matzo Brei – adapted (not really) from Epicurious

2 sheets unsalted matzo (our preference)
2 large eggs

1 tbs. vegetable oil and 1 tbs. butter

Syrup and/or cinnamon sugar

Break 2 sheets of matzo into 1/2″ pieces; place in a medium bowl. Cover with very hot tap water. Let stand for about 30 seconds, then drain. Beat 2 large eggs in another medium bowl. Add drained matzo; mix until combined and a wet batter forms. Heat the oil and butter in a large skillet over medium-high heat. Spoon scant 1/4-cupfuls of batter into skillet, making 4 pancakes. Fry, turning once, until golden and just cooked through, about 1 minute per side. Serve with syrup, or cinnamon sugar. Or both.


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