Not the way we learned to make this passover breakfast. Way too eggy, and sweet. I tried it and it was too eggy!
I am sure this is very tasty and I am anxious to try this. The only way I have had Matzo Brie is with maple syrup. My mother-in-law of 85 years of age taught me how to make Matzo Brie according to this recipe except without salt and pepper. We make it more on the lines of French Toast. Soaking the matzo is so very important!!! Thanks for sharing this. BTW, I live in Virginia and have never had a problem finding Matzo, although, I do enjoy the bagels from NY much better than the ones we get in VA, must have something to do with the water, lol!
Great recipe! I've attended Passover at my best friends' parents house for the past 10 years and always wanted to make this myself. I used whole wheat matzos to add a little more nutrition and it came out yummy! Thanks!
This is what I remember from my childhood. The instructions are clear, and it came out exactly right. I've got a box and a half of Passover Matzo still to convert. Instead of sugar, I added a tablespoon of honey to the boiling water. I also added an extra egg.
Since I was just making it for my husband, I only used 1.5 sheets of matza and 2-eggs. I also used Jane's Crazy Mixed Up Salt for seasoning. My husband likes the exterior to be crusty with a soft center. I took a 1/4 of the finished product for myself and put a 1/4 of a TBSP of butter on it. Yum!
Just like Mom used to make! I only use 2 eggs to 3 sheets of matza but I am the only one in the house who eats it. As a matter of fact, here in this part of Virginia, nobody knows what matza is! Luckily it is carried at the new Wal-Mart. It's less I have to buy when I'm in NY!