| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Matzos; broken into 2 to 3 inch pieces |
| 6 |
|
Eggs |
|
|
Salt |
| 1 |
ds |
Nutmeg |
|
|
Freshly ground black pepper. |
| 4 |
tb |
Unsalted margarine |
| 1/4 |
c |
Chopped green onions |
| 4 |
|
Mushrooms; thinly sliced |
|
|
Bowls of preserves and honey |
INSTRUCTIONS
Every Jewish family has its own version of an egg-and matzo "brei"
recipe.Try this one, which is a little different.
Moisten the matzos in hot water. Drain well. In a large bowl, beat the
eggs, salt,nutmeg and pepper. Gently fold the matzo into the egg mixture.
Heat the butter in a large skillet and saute the onions. Add the mushrooms
and saute until soft, 3 to 4 minutes. Pour the egg mixture into skillet.
Seaon to tastewith salt and pepper. Brown on one side, shaking the pan to
avoid sticking. Turn and brown on the other side. Serve hot, with preserves
or honey. Recipe by Judy Zeidler
Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 19, 1998
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