Martha Gets Real - Matzo For Breakfast

With Passover coming up I thought I would highlight some great breakfast dishes using Matzo.

Martha Stewart

Matzo Granola - Martha Stewart

Makes 4 Cups

Ingredients

• 3 crushed whole-wheat matzos
• 1/2 cup coarsely chopped walnuts
• 1/4 cup safflower oil
• 2 tablespoons light-brown sugar
• 2 tablespoons honey
• 1/2 teaspoon coarse salt
• 1/2 cup chopped dried fruit

Directions

1. Stir together matzos, walnuts, oil, sugar, honey, and salt. Spread evenly on a rimmed baking sheet. Bake at 300 degrees, stirring every 10 minutes, until toasted, 25 to 30 minutes. Let cool. Break into smaller pieces. Stir in dried fruit..

Martha Stewart

Matzo Brei - Martha Stewart

Serves 4

Ingredients

• 4 matzos (8-inch squares)
• 4 large eggs
• 1/8 teaspoon ground nutmeg
• Coarse salt
• 2 tablespoons butter

Directions 

1.  Break each matzo square into about 8 pieces; place in a medium bowl. Add enough boiling water to cover, and soak until moistened, 2 or 3 minutes; drain. Squeeze well with hands to remove excess water.

2.  In a medium bowl, beat eggs with nutmeg and 1/2 teaspoon salt; add softened matzo, and mix.

3.  Heat 1 tablespoon butter in an 8-inch nonstick skillet over medium heat, swirling to coat; add matzo mixture, and press in gently. Cook until browned on underside, 4 to 6 minutes; carefully invert cake onto a plate. Heat remaining tablespoon butter in skillet, and slide cake back into skillet. Cook until other side is browned, 4 to 6 minutes more.

4.  Turn cake out of skillet, and cut into wedges. Serve hot and drizzle with maple syrup.

Martha Stewart

Apple Cinnamon Matzo Brei - Martha Stewart

Serves 4

Ingredients

1/4 cup whole pecans, broken into 1/2-inch pieces

5 tablespoons unsalted butter

2 Granny Smith apples, peeled and cut into 1/2-inch dice

5 tablespoons sugar

Juice of 1/2 lemon

1/2 teaspoon ground cinnamon

1/2 cup golden or dark raisins

8 sheets matzo

3 cups boiling water

4 large eggs

Pinch of coarse salt

Directions

1.  Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.

2.  In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.

3.  Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.

4.  In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.

5.  Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.