Skillet Matzo Brei with Cinnamon, Apple, and Raisins
An unleavened take on French toast, matzo brei can be savory or sweet. The appeal of this indulgent version extends well beyond Passover. This recipe comes from Gita Edelsburg, Monita Buchwald's mother-in-law.
- Servings: 4
Source: Martha Stewart Living, April 2008
- 5 matzos, broken into 2-inch pieces
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 Granny Smith apple, peeled and diced
- 1/2 cup raisins
- 1/4 teaspoon ground cinnamon
- 1/2 cup plus 2 tablespoons vegetable oil
- Fruit preserves, creme fraiche, honey, or maple syrup, for serving (optional)
Place matzos in a bowl, and cover with water. Place a plate on surface to keep matzos submerged. Let stand for 5 minutes, and drain. Return to bowl.
Whisk eggs and salt together in a small bowl. Add to matzo. Add sugar, apple, raisins, cinnamon, and 1/2 cup oil. Gently stir until combined.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Spread matzo mixture evenly in skillet, pressing firmly into pan. Cook, undisturbed, for 5 minutes. Carefully flip with a spatula, 1 piece at a time. (The mixture will break into 3 or 4 pieces.) Cook until golden brown, about 5 minutes. Spoon onto serving plates. Serve hot or warm with toppings if desired.