Savory Matzo Brei

Ingredients

• 2 tablespoons unsalted margarine
• 2 large onions, finely chopped (about 1 1/4 pounds)
• 1 lb white mushroom, chopped medium fine
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 teaspoon coarse salt (to taste)
• 1/4 teaspoon fresh ground pepper (to taste)
• 8 large eggs
• 8 plain matzos

Directions

1. 1

   Preheat the oven to 250ºF.

2. 2

   Put a kettle of water (about 3 1/2 quarts) on high heat to boil.

3. 3

   Meanwhile, melt 1 tablespoon margarine in a 12-inch skillet on low heat.

4. 4

   Add onions, and saute over medium-high heat until soft and golden brown, stirring frequently to prevent burning, about 15 minutes.

5. 5

   Add mushrooms, and continue cooking until soft, 3 to 4 minutes.

6. 6

   Add rosemary, thyme, parsley, salt, and pepper, and stir to combine.

7. 7

   Remove from heat, and set aside to cool slightly.

8. 8

   Break eggs into a large bowl, and beat lightly.

9. 9

   Add mushroom mixture, stirring well to combine.

10. 10

    Make batter:

11. 11

    Break matzos into 1 1/2- to 2-inch pieces directly into a colander, and pour the boiling water over them.

12. 12

    Let matzo stand until softened, about 2 to 3 minutes, and add to the mushroom-egg mixture, adjusting the seasoning with salt and pepper, if necessary.

13. 13

    Let stand for 5 minutes.

14. 14

    Melt remaining tablespoon margarine in a 10-inch nonstick skillet over medium heat.

15. 15

    Pour 1/4 cup of batter into pan to form a 3-inch pancake, lightly pressing with a spatula to make pancake even.

16. 16

    Repeat, cooking 3 pancakes per batch.

17. 17

    Cook pancakes until nicely browned, about 2 minutes.

18. 18

    Turn and cook the other side about 2 minutes more.

19. 19

    Transfer to oven to keep warm and repeat process until all the batter is used up, making about 28 pancakes.

20. 20

    Serve immediately.