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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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From Chef Joe Dobia's recipe in the New York magazine, for a Passover dessert or Brunch item. By the way, Matzoh, an unleavened flat cracker type of bread, is available in supermarkets ( ethnic section ) all year round too and not only for Passover Ingredients:
8 large eggs |
1/2 cup honey |
1/2 cup quark divided ( or similar soft unripened cheese ) |
1 tsp cinnamon |
2 tbs butter or oil |
4 to 6 unsalted matzoh |
1/2 golden raisins, rehydrated in boiling water and drained |
bittersweet chocolate for shaving |
Directions:
1. Crack eggs into a bowl
2. Beat eggs with honey and 1/4 cup of the cheese and cinnamon until well blended
3. Crumble matzoh into egg mixture and let soak for a minute or two
4. Heat nonstick skillet over med-high heat
5. Heat and melt butter or oil.
6. Add mixture to pan and cook, stiring with spatula about 5 minutes or eggs reach a soft scrambled consistency.
7. Transafer to a serving plate and sprinkle with additional cinnamon.
8. Garnish with remaing quark, the raisins and shaved chocolate
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