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This is like arguing about what goes on latkes. It’s a non-starter discussion for me. Sour cream and salt, FTW.
ronniefein:

 
“There’s no French Toast during Passover.” That’s what I told my grandkids when they were here for a few days for Seders and sleepovers. They’re used to French Toast when they come to grandma’s house because I always have a spare challah in the freezer, or we make one and then have leftovers, and everyone on earth knows that the best French Toast is made with challah.
But never mind that. “Israeli Toast” is on the menu, is what I told them.
You know. Matzo Brei. It’s the same thing as French Toast but instead of using bread, you use matzo. 
But here’s a dilemma. Topping for French Toast is easy: either maple syrup, cinnamon sugar or jelly. A lot of people do the same for Matzo Brei. But when I was a little girl my grandma served Matzo Brei sprinkled with salt and topped with a big blob of sour cream. Sometimes applesauce.
My husband Ed always thought this was weird. But it’s how I served it to my own daughters too, who think it’s weird to drizzle matzo brei with anything as sweet as maple syrup. If I had sour cream in the fridge, that’s what they would choose. But we’ve switched to fat-free Greek yogurt instead.
“Israeli Toast” or Matzo Brei is so easy to make. And a delicious switch from every other cereal-based breakfast. So if you want to give it a try, here’s my recipe:
Matzo Brei
1 piece of matzo
hot water
1 large egg
salt
butter
sour cream or plain Greek style yogurt
Break the matzo into small pieces into a bowl. Cover with hot water and let it soak until the pieces are soft. Drain any non-absorbed water, then squeeze the pieces to extract as much excess water as possible. Add the egg to the soft matzo pieces and mix until the matzo and egg are well combined. Sprinkle to taste with salt. Heat the butter in a small saucepan over medium heat. When the butter has melted and looks foamy, add the egg-matzo mixture. Cook for 2-3 minutes per side or until golden brown and crispy. Serve with sour cream or plain yogurt, or, if you must, with maple syrup. Makes one serving (but you can double, triple or even quadruple the recipe and use a bigger pan)
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This is like arguing about what goes on latkes. It’s a non-starter discussion for me. Sour cream and salt, FTW.

ronniefein:

“There’s no French Toast during Passover.” That’s what I told my grandkids when they were here for a few days for Seders and sleepovers. They’re used to French Toast when they come to grandma’s house because I always have a spare challah in the freezer, or we make one and then have leftovers, and everyone on earth knows that the best French Toast is made with challah.

But never mind that. “Israeli Toast” is on the menu, is what I told them.

You know. Matzo Brei. It’s the same thing as French Toast but instead of using bread, you use matzo. 

But here’s a dilemma. Topping for French Toast is easy: either maple syrup, cinnamon sugar or jelly. A lot of people do the same for Matzo Brei. But when I was a little girl my grandma served Matzo Brei sprinkled with salt and topped with a big blob of sour cream. Sometimes applesauce.

My husband Ed always thought this was weird. But it’s how I served it to my own daughters too, who think it’s weird to drizzle matzo brei with anything as sweet as maple syrup. If I had sour cream in the fridge, that’s what they would choose. But we’ve switched to fat-free Greek yogurt instead.

“Israeli Toast” or Matzo Brei is so easy to make. And a delicious switch from every other cereal-based breakfast. So if you want to give it a try, here’s my recipe:

Matzo Brei

1 piece of matzo

hot water

1 large egg

salt

butter

sour cream or plain Greek style yogurt

Break the matzo into small pieces into a bowl. Cover with hot water and let it soak until the pieces are soft. Drain any non-absorbed water, then squeeze the pieces to extract as much excess water as possible. Add the egg to the soft matzo pieces and mix until the matzo and egg are well combined. Sprinkle to taste with salt. Heat the butter in a small saucepan over medium heat. When the butter has melted and looks foamy, add the egg-matzo mixture. Cook for 2-3 minutes per side or until golden brown and crispy. Serve with sour cream or plain yogurt, or, if you must, with maple syrup. Makes one serving (but you can double, triple or even quadruple the recipe and use a bigger pan)