Aunt Thelma’s Matzah Brei
Aunt Thelma generally uses margarine here, not necessarily because she keeps kosher (she doesn’t), but because it’s habit. I loathe margarine, so I’ve swapped out sweet butter, which aids both in caramelization and in richness. The choice is yours.
- 6 sheets of matzah
- 4 large eggs, beaten
- 2 tablespoons unsalted butter
- 2 large apples, peeled, cored and sliced thin
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- Maple syrup, for serving
- In a large bowl, crumble the matzah into the beaten eggs. Set aside. In a large, nonstick skillet set over medium-high heat, melt the butter. When it begins to foam, add the apples to the pan, reduce heat to medium and cook for 5 to 8 minutes, until they begin to soften. Sprinkle in the sugar and cinnamon, and continue to cook until the apples begin to caramelize. Pour the matzah and egg mixture directly over the apples, and using a wooden spoon, distribute evenly. Cook for 3 minutes, until the egg mixture begins to pull away from the sides of the pan. Cover and continue to cook for another 5 minutes.
- Remove the cover, and give the pan a few good shakes. Carefully place a large dinner plate or round platter over the skillet and invert its contents onto the plate; slide the brei back into the pan, apple-side up. Cover, and continue to cook for another 5 minutes. Slice into wedges and serve directly out of the pan with warm maple syrup.