For the matzo brei:
- 5 sheets egg matzo, broken into 2-inch pieces
- 1 cup hot tap water
- 3 large eggs
- 1/2 teaspoon kosher salt
- 6 Tablespoons unsalted butter (1 stick)
- Ground cinnamon an granulated sugar for sprinkling
Place the matzo pieces in a 14-by-9 inch baking dish and spread them into an even layer. Add the water and gently stir until the pieces are evenly moistened. Let sit until the water has been absorbed, about 2 minutes.
Whisk the eggs and salt in a medium bowl until the eggs are broken up. Pour the egg mixture over the softened matzo and stir to combine.
Melt the butter in a large nonstick frying pan over medium heat until foaming. Add the matzo mixture and press into an even layer. Cook undisturbed until the bottom is golden brown and the mixture is set, about 5 minutes.
To flip, place a large plate upside down over the brei and turn the frying pan over onto the plate. Slide the brei back into the pan cook until the second side is golden brown, about 6-7 minutes.
Slice into wedges and serve warm with fresh blueberry sauce and cinnamon sugar.
For the fresh blueberry sauce:
- 1 pint fresh blueberries, rinsed
- 3/4 cup sugar
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. vanilla
Combine all ingredients and bring to a boil over high heat. Reduce to simmer for 15 minutes or until thickened. Cool to room temperature.
~Adapted from CHOW