Suzanne Tracht's Traditional Matzo Brie

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Serves 4

6 sheets matzo
Hot water
5 eggs
¼ cup milk
2 tablespoons butter
1 tablespoon olive oil
Salt & pepper to taste

Break the matzos into 4 quarters Place matzos in square pan.  Pour enough hot water over matzos to cover.  Soak about 1 minute and drain.  .  Mix eggs, milk, salt & pepper together.  Carefully pour egg mixture over the matzos, making sure it gets in between the layers.  Soak for 3-4 minutes.
Heat butter and oil in a skillet. Carefully add the matzo mixture.  Cover and cook over a medium-low heat until the edges turn brown.  Turn the pieces over and cook until done.

Variation: Add cinnamon and sugar instead of salt and pepper.  Sprinkle with cinnamon sugar when done.

- Recipe courtesy of Chef Suzanne Tracht, Jar, Los Angeles, California


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