RUTH REICHLS MATZO BREI

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Reference:

Gourmet, July 2004 Ruth Reichl

Prep:

Active time: 5 min Start to finish: 5 min

Servings:

Makes 4 servings.

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Submitted by:

Foodie

Ingredients

matzos

large eggs

tsp salt, or to taste

3/4

stick (6 tbsp) unsalted butter

Directions

Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork.

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Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.

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