To learn more, read "One More Brei" in our National edition. See the other recipe in the story: Spring Pea and Arugula Matzo Brei.
Cinnamon Sugar Matzo Brei with Roasted Apple Charoset
Recipe adapted from Eli Sussman, Mile End, New York City
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Roasted Apple Charoset
2 tablespoons butter
3 apples, peeled, cored, and cut into ½-inch pieces
½ cup chopped walnuts
½ cup chopped almonds
3 tablespoons maple syrup
5 sheets matzo, broken into 1-inch pieces
1 cup milk
4 eggs, beaten
1 teaspoon kosher salt
7 tablespoons butter, melted
¼ teaspoon ground cinnamon
1 teaspoon granulated sugar
Confectioners' sugar, for dusting
1. Make the charoset: In a large skillet over medium heat, melt the butter. Add the apples to the pan and cook until golden brown, about 6 to 7 minutes, stirring occasionally. Transfer to a medium bowl and stir in the walnuts, almonds and maple syrup.
2. For the Matzo Brei: In a medium bowl, combine the matzo and milk. Soak the matzo until soft, about 15 seconds. Drain the matzo and return to the bowl. Add the eggs, salt and 2 tablespoons of melted butter and mix well.
3. In a large nonstick pan over medium heat, add the remaining 3 tablespoons of butter. Pour in the matzo mixture and let sit for 30 seconds. Using a spatula, move the egg mixture continuously until most of the eggs are cooked, about 3 minutes. Flip the matzo mixture over and continue to cook until lightly browned on the second side, about 1 minute. Remove from the pan and sprinkle with cinnamon and sugar. Top with the roasted apple charoset and a dusting of confectioners' sugar.