Recipes
Matzah Bry
From Grandpa Elliot
Take about 8 Matzahs and break them up into smallish pieces in a bowl. Add warm (not hot) water to them to soak for a few minutes.
Meanwhile, Scramble 6 eggs with about 3/4 cup of milk...looking for the color to be a light yellow.
Put the matzah in a strainer to get rid of the water. I even use my hands to press the water through the strainer. Return matzah to the empty bowl and add the egg/milk mixture. Mix thoroughly. Use butter in pan and spread the matzah mixture into a think layer (thick enough to turn over, but not so thick that it won't cook through)
Then cook on both sides. I tend to cook for a few minutes on both sides, and keep cooking back and forth.
The flame should be on medium high. Might have to turn it down a little as you go to make sure it cooks through without burning.
Put sugar on top...or jam...or chocolate sauce....YUMMY
I don't know how many people you are going to make for, but here's what I do to get a batch big enough to serve all of you for breakfast.
It can be refrigerated overnight and then add a bit of milk with an egg to it to refresh it. (mix the milk with egg before adding)