But I do love to make a big, blow out breakfast from time to time, so that's when I throw all caution (and calories) to the wind and make matzo brei.
I've made lots of different matzo brei recipes in my day and this one is by far the best. It's crunchy and rich and probably has no nutritional value whatsoever. But who cares? It's Passover and no one ever said matzo was a health food.
Recipe: Savory Matzo Brei with Black Pepper and Honey
(Cook This Now by Melissa Clark, 2011)
4 matzo squares, broken into large pieces
4 large eggs
2 tablespoons milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more for garnish
6 tablespoons unsalted butter
Coarse sea salt, for sprinkling
Honey, for drizzling
Place the matzo in a large bowl and cover it with warm water. Soak until slightly pliable but still firm, 1 to 2 minutes, drain well.
In a separate bowl, whisk together the eggs, milk, salt, and 1/2 teaspoon pepper. Stir in the matzo.
In a large skillet, melt the butter over high heat. When the foam subsides, stir in the egg-matzo mixture, Scramble the mixture with a spatula for a minute, and then pat into the bottom the pan and cook, without moving, until golden brown on the bottom, 2 to 3 minutes. Flip the matzo brei in chunks (it's okay if it looks a little messy). Scramble it around, pressing down with the spatula. Cook until it has a fluffy center and crisp edges, about 1 minute.
Transfer the matzo brei to serving plates. Sprinkle with sea salt and black pepper; drizzle with honey.