Matzo Brie

It's Passover and that means there is a bounty of yeast-free products to be bought.  Passover lasts for a week, so after it is over, you can buy discounted Matzo (a big cracker made of just flour and water) and use it throughout the rest of the year (as long as it lasts) to make all sorts of safe goodies including thin-crust pizzas, stuffing, and Matzo brie, which is the Passover equivalence of French toast, only it can be made sweet or savory, and it is one of my favorite applications for Matzo. 

Although the pancake shape of this is easier, as pictured, it can also be agitated like scrambled eggs for a loose brie (pronounced so it rhymes with try).

Savory:

2 matzo crackers, broken in to small pieces

1 egg

Salt and pepper to taste

2 tablespoons butter, for frying

Sweet:

2 matzo crackers, broken in to small pieces

1 egg

1 tablespoon brown sugar

½ teaspoon cinnamon

2 tablespoons butter, for frying

Over a colander, in the sink, break matzo into small pieces. 

Run water over matzo for a minute or two to soften, tossing with your hands to ensure it all gets moistened.

It should be softened but not mushy enough that it no longer holds its shape.

In a medium frying pan, melt butter over medium heat.

While the butter melts, beat one egg in a medium sized bowl , season with salt and pepper (or sugar and cinnamon) .  

Add broken moistened matzo to beaten egg and mix well.

Transfer matzo mixture into the pan, pat down into a pancake like form and fry until golden brown, then turn and brown the other side.

 Serves 1-2