Verginias Matzos And Eggs Recipes

Steps:

• Bring the stock to a simmer. Meanwhile, steam the Swiss chard for 2 to 3 minutes above an inch of boiling water, just until tender. Remove from the heat and set aside.
• When the broth comes to a simmer, add the olive oil and the matzos and turn off the heat. Cover and let sit for 15 minutes, until the matzo is very soft.
• In a medium bowl, whisk the egg yolks until creamy. Whisk in the lemon juice.
• Heat the soup over medium-low heat, just to the simmer. Carefully whisk a couple of ladles of the hot soup into the egg yolks. It should not be boiling-- you don't want the egg yolks to curdle. Turn off the heat under the soup and stir in the egg-lemon mixture. Stir in the steamed chard and the parsley. Taste, adjust salt and pepper and serve.

Steps:

• Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.
• Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.
• Add eggs, salt and pepper (if you're making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you're making it sweet) and toss well.
• Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).

Steps:

• Heat vegetable oil in a non-stick frying pan over low heat.
• Pour hot water into a bowl. Break matzoh sheets into small chunks and soak in hot water, about 2 minutes.
• Whisk eggs and 1/8 teaspoon kosher salt in a separate bowl.
• Strain matzoh and shake to remove excess water; stir matzoh into egg mixture.
• Pour the heated oil out of non-stick frying pan; place 1/2 tablespoon butter in hot pan.
• Pour matzoh and egg mixture into hot butter; cover and cook until a 'pancake' forms, about 10 minutes.
• Slide matzoh 'pancake' onto a plate.
• Place remaining 1/2 tablespoon butter in hot pan.
• Place a second plate over matzoh 'pancake' and flip plates over so the uncooked side is on the bottom.
• Lie matzoh 'pancake' in melted butter; cover pan and cook until bottom of pancake is browned, about 8 minutes. Remove from heat and season with kosher salt.