Matza Brie Breakfast

I first learned about Matza Brie while visiting a friend in Paris during Passover 9 years ago. We made Matza Brie with Canadian Maple Syrup and French Matza. We also bid good bye to Passover at a Parisian bar with Belgian beer.

Made from flour and water, Matza is a Passover staple that looks and tastes like a cracker. It is a symbol of Jewish escape from Egypt. They could not weight for the bread to rise - hence we eat Matza, unleavened bread.

This Matza Brie recipe is accompanied by slices of avocado and cilantro dressing. The cilantro dressing is also great on any green or roasted root-veggetable salad. You can use maple syrup in lieu of this dressing and avocado for a sweet take on breakfast.

Ingredients:

Matza Brie:
1. 1 egg per 1 square of matza
2. 1 cup of boiling water per 1 square of matza
3. olive, coconut or grapeseed oil
4. salt and pepper
5. optional: avocado slices and cilantro dressing OR maple syrup

Cilantro dressing:
1. 1 bunch of washed cilantro
2. 1 clove of garlic
3. salt, pepper, cumin
4. 2 tablepoons of honey
5. 2 tablespoons of mustard
6. juice of 1 large lemon
7. optional: tahini

Directions:

Matza Brie
1. in a bowl, break up matza square into about 1 inch pieces
2. pour boiling water over the matza and let sit for a few minutes until matza is soft
3. in another bowl, beat the egg; add salt and pepper
4. drain the water from the matza
5. put matza in a skilet over low heat with some oil
6. add eggs and mix every few minutes until the eggs look scrambled
7. serve with avocado slices and cilantro dressing (see recipe below)
8. enjoy!


Cilantro dressing
1. mix all the ingredients in a blender
2. blend on high until you reach dressing consistency
3. pour into a glass container and store in the refrigerator
4. use within 7 days of making