Apple Cinnamon Matzo Brei
Drizzle this matzo brei with honey for a wonderful breakfast treat.
Martha Stewart Living, April 1999
- 1/4 cup whole pecans, broken into 1/2-inch pieces
- 5 tablespoons unsalted butter
- 2 Granny Smith apples, peeled and cut into 1/2-inch dice
- 5 tablespoons sugar
- Juice of 1/2 lemon
- 1/2 teaspoon ground cinnamon
- 1/2 cup golden or dark raisins
- 8 sheets matzo
- 3 cups boiling water
- 4 large eggs
- Pinch of coarse salt
- Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
- In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
- Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
- In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.
- Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.
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