4 sheets of matzoh
1 1/2 cups warm milk
4 to 6 eggs - beaten
1 teaspoon sugar
Butter, vegetable oil or unsalted margarine for frying
table syrup, maple syrup, jam - optional
Break matzoh into coarse pieces with your hands. Place in a large bowl and cover with milk. It should be soaked. If the milk seems insufficient, add a bit of warm water as required. Let stand 10 minutes. Mix in beaten eggs and salt and sugar to make a lumpy batter - gloppy enough to spoon into a pan to fry.
Heat a large skillet (non-stick preferably) over medium heat with some butter or margarine. Fry as a pancake or, using an 8 or 9 inch skillet, make a couple of large matzoh brei(s). For the larger version, once batter is in, reduce heat to low and let batter set, much like an omelets. Carefully turn and allow top side to lightly brown.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
This egg and matzoh dish, served with maple syrup in many households (or Passover table syrup) is made of broken matzoh soaked in milk and fried. Served for breakfast, brunch or a snack. After the Seder, this is probably the most traditional food ritual of Passover. In Yiddish, it's "haimish' food; in English: pure memory food - comfort fare. A non-denominational treat.