Thursday, April 28, 2011

From the Kitchens of Bunny and Brandy

Brandy's Matzoh Brei

1 tbsp of butter
1/3 cup of milk
2 tsp of cinnamon sugar
2 full sheets of plain Matzoh
3 medium eggs
a pinch of salt

Break the matzoh sheets into quarters and set aside.  In a large dish, mix milk, salt, and cinnamon sugar, then soak the matzoh in it and reserve the extra milk.  You don't want the matzoh to be soggy, but it should be pliable.  In a separate bowl, scramble the eggs and mix with the extra milk.  Melt the butter in a frying pan, then add the matzoh and pour egg mixture over the top.  Mix well with a spatula and cook over medium heat until all the liquid is gone.  Serve immediately and top with a syrup of your choice.

* for a savory option, soak matzoh in spiced tomato juice instead of milk and serve with diced tomato, fresh chives, and sour cream.

Bunny's Leftover Easter Benedict

1 hard boiled Easter egg
2 slices leftover Easter ham
1 leftover dinner roll

Hollandaise sauce  
2 egg yolks
1 TBS lemon juice
3 TBS butter
Dash of pepper

Prepare Bunny's easy "double boiler". Fill water in a small pot about 3/4 full. Choose a microwave save bowl that fits just inside the pot, but rests on the lip of the pot. Bring water in the pot to a boil. Melt the butter in the microwave until liquefied. Separate the egg white and place the yolks, lemon juice, and butter in the "double boiler". Stir frequently until the Hollandaise thickens. Sprinkle pepper on top. Set off to the side. 

Warm or toast the leftover dinner roll and cut length wise. Reheat the slices of ham and layer on top of the roll. Peel the Easter egg and slice length wise, layer on top of the ham. Spoon on the Hollandaise sauce. Enjoy!

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