A traditional Jewish breakfast dish served during Passover, Matzo Brei (mah-tzor bry) may also be served as an after- dinner savoury. Fried onions may be added if liked.
2 matzos, broken into
4 fl. oz. milk
2 eggs, lightly beaten
½ teaspoon salt
½ teaspoon grated nutmeg
1 tablespoon butter
Place the matzo pieces in a large mixing bowl and pour over the milk.
Leave to soak for about 5 minutes. With a slotted spoon, transfer the matzos to a medium-sized mixing bowl. Discard any leftover milk.
Pour the eggs on to the matzos. Add the salt and nutmeg and mix well with a wooden spoon.
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, pour in the matzo and egg mixture.
Cook for 5 to 7 minutes, stirring constantly, or until the eggs are firm and only slightly moist.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve immediately.