Matzo Brei with Caramelized Apples
This classic Passover breakfast is decadent when topped with a brown sugar and apple sauce. Double or triple this recipe to make several large pancake-style matzo brei.
Serves: 2Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium
- 1⁄4 cup light brown sugar
- 1 medium apple, cored, peeled, and sliced
- 3 Tbsp. butter, divided
- 3 sheets matzo
- 3 large eggs
- 2 Tbsp. 2% milk
- 1⁄2 tsp. ground cinnamon
- 1⁄4 tsp. salt
- Combine brown sugar, apples, and 1 tablespoon butter in a small saucepan. Bring to a simmer over medium heat, then turn heat to medium-low and cook until the sugar dissolves and the apples are tender, about 10 minutes.
- Break matzo in 2-inch pieces. Place in a bowl of water to soak for 1 minute. Remove from water and place on a baking sheet lined with a clean dish cloth. Press down on the matzo to remove excess water.
- Beat eggs, cinnamon, and salt in a bowl. Add matzos, pressing it down into the egg mixture. Soak for 10 minutes.
- Heat a skillet over medium heat. Add 1 tablespoon butter. When the butter has melted and is sizzling, add the matzo and fry for 4 minutes, or until the bottom is golden brown. Transfer the matzo to a plate. Add the remaining butter then use the plate to flip the matzo so that the uncooked side is now down. Cook until golden on the second side, about another 2 minutes.
- Move to a serving platter. Pour apples over the top of the matzo brei and serve immediately.