Matzo Porridge
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 6 mins |
| Total Time | 38 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 large egg (s)
- 1 tablespoon milk
- 1 teaspoon salt
- 2 teaspoons sugar
- 5 slices bread (matzo), approx. 10 g
- 2 tablespoon butter
- raspberry jam
Print Recipe
Pin Recipe Instructions
- Beat the eggs in a large bowl. Add milk, salt and sugar and whisk well. Break the matzo slices one at a time into approx. 1 cm or smaller pieces and place in the bowl for the egg mixture. It is best to do it right above the bowl so that everything ends up in the mixture. Mix well and let steep for 10-12 minutes so that the matzo can soak up the egg mixture and become soft.
- Heat a pan over medium to high heat and melt the butter in it. When the butter has melted and started to bubble, swirl the pan briefly to cover the butter completely. Add half of the matzo mixture to the pan and cook, stirring occasionally and carefully, as you would with scrambled eggs. Boil the porridge for about 3 minutes. Crush the resulting larger lumps until the mixture begins to brown slightly.
- Put the matzo porridge on a plate, cover and keep warm. Prepare the other half in the same way. Arrange on plates and if you want, you can add a dollop of jam.
- Approx. 299 Kcal per serving.
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