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In our house, this dish is known as scrambled French Toast. Matzoh is a large, flat, crackerish sort of bread, which is sold by the box, and can be found in many large supermarkets.
- By hand, coarsely crumble the slab or matzoh into pieces about 1/8 in. (0.5cm) in size. Don’t get out your ruler or anything – just eyeball it. Place into a strainer or colander, and run warm water over to dampen. Let drain. In a medium bowl, beat the egg until just scrambled. Stir in the soaked matzoh, mixing evenly coated with egg. Melt the butter in a small frying pan. Add the matzoh mixture and cook, stirring constantly until it begins to brown lightly. You want it to be well done – not soggy.
- Dustin prefers his matzoh brei drowned in maple syrup. Jared likes it glopped with jam and some people just have it with salt and pepper.