“Savory Matzo Brei”
Handed Down-East Coast Style Traditional Recipe:
1. Cook onions first in butter at medium heat for a few minutes in a cast iron skillet (see footnote) gently until soft and caramelized. Sprinkle a little Himalayan salt over them. Cover the pan and turn the heat to low. Stir occasionally.
2 Beat eggs, break the Matzo into 1in. pieces and soak them in water or almond milk for a minute (Typical ratio of matzo to egg is 1 egg to 1 sheet of Matzo). The longer you wet them down, the softer they will be; it's your choice. Rinse and soak them in whipped eggs, combine the caramelized onions and mix well.
3 Heat the remaining 2 tablespoons of butter (or more if desired) in the skillet over medium-high heat. Let this heat up for a minute or two. Then pour in the matzo-egg-onion mixture. Cook this, moving it around some, until the eggs are just barely set and a little browned. Chopped into 2 inch chunks and allow to brown on the outside. This should take about 90 seconds or so. The outside should be slightly browned and crispy were as the inside lightly softened and well cooked. Add more butter by choice after cooked and serve warmed immediately. Yummy!
Options: Use, regular milk, eliminate onions or replace butter with chicken fat, no salt, Wheat thins, Trisciuts or gluten free crackers in replace of Matzo . Your choices.
P.S. Pan or skillet should be “cast iron.” Teflon or equivalent coatings proven to be unhealthy. www.mercola.com/Downloads/bonus/dangers? New "Red Copper pan is supreme"