In Israel I was enjoying the local holidays and the culinary treat they had to offer. Sure I was sad I had missed the sofganiyot of Chanukkah, but the hamantaschen of Purim were delicious. So I asked a local friend if there was anything tasty to look forward to during Pesach. She just laughed. And then said maybe I could try matzo brei.
Pronounced "bry", it rhymes with try. Brei is eaten thought the holiday, but particularly the day after the sedar to use up the leftover matzo.
3 - 4 matzo crackers
1/4 c. water
Salt to taste
1 Tbsp. olive oil
Sour cream and apple sauce to serve
Heat a large, nonstick skillet without any oil in the pan. Run the matzo sheets under warm water for a few seconds on both sides. You don't want them totally soggy. Chop in to pieces or break apart. Add to the hot pan in a single layer and cook until crisped.
Meanwhile whisk together the eggs, water, and salt to taste.
Add the olive oil to the pan with the matzo and reduce the heat. Cook, stirring, for a few seconds and then pour the eggs over the matzo. you don't want the eggs to brown at all, so cook over medium heat just until the eggs are set.
Remove from the pan and serve with applesauce and sour cream.