Try this Cinnamon Apple Matzah Brei recipe, or contribute your own.
- 1/4 teaspoon salt
- 1 teaspoon almond extract
- 3 eggs, whisked
- warm water
- 1 fuji or jazz apple washed, peeled and small diced
- 1 teaspoon cinnamon plus more for garnish
- 2 tablespoons, divided imperial sugar light brown su
- 2 tablespoons unsalted butter divided
- 2 pieces matzah broken into bite-sized pieces
- 1/4 cup ricotta cheese
- 2 tablespoons chopped walnuts or pecans for garnish
- for garnish imperial sugar light brown sugar
- Carbohydrate 1.86012083466945 g
- Cholesterol 40.0625000080583 mg
- Fat 13.9514766687228 g
- Fiber 0.00220833333333333 g
- Protein 3.62529750296078 g
- Saturated Fat 8.80960016794742 g
- Serving Size 1 1 serving (195g)
- Sodium 46.1171666991598 mg
- Sugar 1.85791250133612 g
- Trans Fat 0.932811166772984 g
- Calories 150 calories
Step-by-step
- In a medium bowl, toss together diced apple, cinnamon and 1 tablespoon light brown sugar.
- Heat 1 tablespoon butter in a large non-stick sauté pan over medium heat and add apples. Sauté for 3-5 minutes or until apples are soft.
- While apples are sautéing, soak matzah in warm water to soften for 15 seconds and drain. Add eggs, almond extract, salt and 1 tablespoon Imperial Sugar Light Brown Sugar to matzah.
- Add 1 tablespoon butter to softened apples over medium heat. Once melted, add matzah mixture to the pan and sauté until eggs are set, about 5 minutes.
- Divide matzah brei between two dishes and top with ricotta cheese and nuts. Sprinkle with more cinnamon and sugar and serve hot.
Most cooks ruin matzah brei by soaking the sheets too long, turning a crisp-edged scramble into soggy mush. Controlling moisture starts with a quick fifteen-second dip in warm water just to soften the rigid structure without dissolving it. Pressing excess liquid out before combining the matzah with whisked eggs ensures the pan can achieve proper browning instead of steaming the ingredients.
Skillet Selection and Heat Management
A ten-inch nonstick sauté pan works best here because it provides enough surface area for the apples and egg mixture to cook evenly in the butter. Cast iron can stick severely when dealing with the combination of eggs and brown sugar, making stainless steel or heavy-duty nonstick surfaces necessary. Maintain medium heat so the butter foams without scorching while the apples soften within three to five minutes.Scaling and Adjustments
Doubling this yield requires cooking in two separate batches rather than crowding a single pan, which prevents the temperature from dropping and causing uneven setting. Ricotta cheese and toasted nuts provide contrasting textures against the soft interior, adding dairy richness that balances the warm cinnamon spice.
