Matzo Brei with apples and honey
To really bring out the flavor in this dish, seek out the best honey. Try wildflower, orange blossom, or raspberry.
1 large, peeled, cored, and thinly sliced
2 large egg(s)
Fat free skim milk
- Crumble the matzos into a large bowl, pour in the boiling water, and soak for 1 minute. Drain, then stir in apple slices. Let cool, about 5 minutes.
- Meanwhile, whisk the eggs, egg white, milk, honey, cinnamon, and salt in a medium bowl. Pour the mixture over the soaked matzo and apples; toss well.
- Spray a 10-inch skillet with nonstick spray and set over medium heat. Add the matzo mixture, gently spreading it over the skillet. Cook for 1 minute, shaking the skillet often to keep the matzo from sticking. Cover the skillet and cook for 4 minutes longer.
- Uncover the skillet, place a large plate over it, then pick up the skillet, flip it over, and unmold the matzo pancake onto the plate. Return the skillet to the heat and slide the matzo pancake back into the skillet, uncooked side down. Cook until set and slightly browned, about 1 minute. Cut into 4 wedges. Yields 1 piece per serving.
Some gourmet markets stock exotic honey, like acacia, pine tree, or star thistle. Any of these would be delightful in this recipe. Avoid flavored honeys, which masquerade as a natural product — read the label to see if any flavorings or syrups have been added.