Recipe by Chef Todd Ginsberg
2 pieces of matzoh
Banner unsalted butter
salt and pepper
1 spoon of Banners Butter (cinnamom cardamom ginger)
Crumble matzoh into ½ inch pieces using your hand. Cover with water and let sit for 30 seconds. Strain off the water reserving the moist matzoh.
Crack 2 eggs into a bowl and whisk vigorously. Season with salt and pepper.
Add matzoh to eggs.
Pre heat a non-stick pan to medium-high heat. Take some unsalted Banner Butter and add to the pan. When it’s frothy, add egg and matzoh mix to the butter. Turn down the heat to medium-low heat. When the egg has set on the bottom, you have two choices.
1. Flip and finish the cook.
2. Flip and finish the cook.
Gotta flip it!
When the egg is fully cooked (do not get too much color) place on plate. Place a spoon of Banner’s cinnamon, cardamom & ginger butter on Matzoh brei. Wipe out your pan with a side towel or paper towel. Add a couple of ounces of the Vermont maple syrup. Warming will only take 10 seconds off the heat. Pour syrup over the butter and the matzoh brei.