Watch Sally and Laurence, Bobby's business partner and our resident guide to Jewish cooking, demonstrate how to make perfect sweet matzo brei
3 sheets of unsalted white matzo
2 large eggs, lightly beaten
2 tablespoons unsalted butter
Cinnamon sugar, for serving*
Fruit preserves, for serving (optional)
1. Break matzo into approximately 1½- to 2-inch pieces and place in a medium bowl filled with hot (not boiling) water. Soak for several minutes until soft but still intact; drain and lightly squeeze or pat dry.
2. Transfer drained matzo pieces and crumbs to a mixing bowl and add eggs and salt to taste. Stir to combine.
3. Heat butter in a large skillet over medium-high heat. Add matzo and egg mixture to pan and allow to set as one large pancake. Once eggs have begun to set, break up the pancake into large, haphazardly formed pieces with a spatula and flip, cooking until golden-brown on both sides. Transfer to a serving plate and immediately sprinkle liberally with cinnamon sugar. Serve with additional cinnamon sugar and fruit preserves (optional but recommended!).
*My preferred ratio is one tablespoon ground cinnamon for each cup of sugar.