A recipe from Marc Grossman, owner of several Parisian coffee shops.
If you don’t know this recipe, it’s basically a French toast made from matzo. It may seem (the idea as well as the appearance) weird but, believe me, it’s amazing. It’s the quintessential Pesach breakfast and arguably the most underrated breakfast recipe in the world. The secret, as my grandmother taught me, is to soak matzo in water before dipping it in the egg mixture. Otherwise, we end up with a matzo omelet, and that’s not the point.
For 1 person
- 2.5 sheets of matzo
- 1 teaspoon of fleur de sel
- 2 eggs
- 1/4 teaspoon ground cinnamon or vanilla extract
- 2 tablespoons of butter or sunflower oil
Break the matzo sheets into bite-sized pieces and soak in water for 2 minutes, until tender but not mushy. Drain (without pressing).
Whisk together the eggs, salt and cinnamon. Immerse the pieces of matzo for a good 5 minutes, until they are well soaked.
In a skillet, heat the butter or oil over medium-high heat and brown the matzo pieces for a few minutes, stirring to break them, until cooked through and well toasted. They should be a little crispy.
Serve with jam, honey, maple syrup or whatever makes you happy.