Special Matzoh Brie for Passover

quarter_quarter.jpg

I love this recipe so much I make it during the rest of the year as well. It's great as a brunch dish but also makes a delicious light and fluffy stuffing for chicken. If you are kosher, and opt to use this as a stuffing, you will of course replace the butter with another fat or oil. (Wouldn't schmaltz [chicken fat] be delicious!!!) Safest Choice pasteurized eggs are an ideal choice because they are OU certified kosher for Passover. Southwestern Matzoh Brie Makes 2 Servings

Matzoh.jpg

Into a medium bowl, break the matzoh into pieces, about 1 inch in size. Cover the matzoh with warm water and allow it to sit for a few minutes until it is soft. Drain away the water, gently pressing out any excess from the matzoh.

In a skillet, over medium heat, melt the butter and fry the onion and jalapeno pepper, sprinkled with the sugar, stirring occasionally, until the onion begins to brown. Add the garlic and fry for one minute or until it softens. Add the matzoh and fry for about 3 minutes to dry it slightly. In a medium bowl, beat the egg with the water, salt and pepper. Mix in the cilantro.

To use as a stuffing, spoon the hot matzoh mixture into the egg mixture and stir until incorporated. Spoon it into the cavity of the bird, without packing it in.

To use as a brunch dish, add the egg mixture to the matzoh mixture in the frying pan and fry on low heat, stirring often until the eggs are set. Remove at once to a serving dish.