Mmm...Mmm...Matzah Brie

I just returned from a wonderful trip to Florida where I celebrated Passover with the entire (and enormous) Kessner clan. While down there, I asked my mother-in-law for a step-by-step tutorial in making her much loved matzah brie. The recipe was passed down from her mother (whose mother passed it down to her) and now it was my turn to learn. There are countless techniques for making this Passover breakfast item, but only one that my husband grew up loving.

Ingredients

5 slices of matzah

5 large eggs

canola oil

salt and pepper

Start by breaking the matzah into a bowl.

Fill the bowl with warm water, until the matzah is covered. Quickly drain out the water using a plate.

Whisk your eggs and season with salt and pepper.

For every one piece of matzah, you will need one corresponding egg. Since this recipe calls for five pieces, use five eggs.

Pour the beaten eggs over the softened matzah and mix until all the pieces are coated.

Heat some canola oil in a pan and add the egg and matzah mixture. Cook, stirring constantly. According to my mother-in-law, "You'll know it's done when all the matzah pieces separate easily."

Serve with syrup and a sprinkle of sugar!