Growing up my grandma would make us matzo brie every weekend, even when it wasn't Passover. This is my modernized version of her Sunday morning specialty.
- 8 sheets matzo
- 6 eggs, lightly beaten
- 1 tablespoon cinnamon
- Salt, to taste
- 2 tablespoons unsalted butter
- Maple syrup, to taste
- Powdered sugar, to taste
1. Using your hands break the matzo into a bowl of warm water. Let the matzo absorb the water for five minutes. Drain the water out of the bowl leaving the matzo left behind. Add the eggs, cinnamon and salt and mix with your hands or a spoon until fully incorporated.
2. Heat a skillet over medium heat and add the butter to the pan and let cook until it light browns. Add your matzo mixture and shake the pan to make an even layer. Let the matzo cook for about 3 minutes.
3. Place a plate that is larger than the diameter of the skillet over the top and flip the pie out onto the plate. Slide the raw side of the pie back into the pan and cook for an additional three minutes.
4. Slide the entire pie onto a clean plate, drizzle with maple syrup and dust with powdered sugar. Slice it up and dig in!