Food & Cooking Recipes Breakfast & Brunch Recipes Apple Cinnamon Matzo Brei 4.1 (13) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 10, 2019 Print Rate It Share Share Tweet Pin Email Yield: 4 Serves Drizzle honey on this matzo brei—a dish made with matzo and eggs—for a wonderful breakfast treat during Passover. Ingredients ¼ cup whole pecans, broken into ½-inch pieces 5 tablespoons unsalted butter 2 Granny Smith apples, peeled and cut into ½-inch dice 5 tablespoons sugar Juice of 1/2 lemon ½ teaspoon ground cinnamon ½ cup golden or dark raisins 8 sheets matzo 3 cups boiling water 4 large eggs Pinch of coarse salt Directions 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. Rate it Print