Matzoh Brie (Fried Matzoh)

• 8 plain matzoh boards
• 5 large eggs
• 12 cup sour cream
• 1 pinch salt (to taste)
• 4 tablespoons butter (or 3 tablespoons of butter and 1 tablespoon of corn oil)

1. In a large bowl, break the matzoh boards into large pieces.
2. Fill the bowl with very warm water and immediately drain all the water out.
3. The matzoh should be barely dampened.
4. In another bowl, beat the eggs, the sour cream, and a little salt together.
5. Stir this mixture gently into the matzohs, coating all the broken crackers completely without breaking them into lots of tiny pieces.
6. In a large skillet, melt the butter (or butter and corn oil) over medium heat.
7. Pour the matzoh/egg mixture into the pan, spreading it out evenly.
8. When the bottom begins to brown, in about 5 minutes, begin flipping it over, It will break into pieces as you flip the matzoh.
9. (You can try to turn it pancake-style, but I prefer to break up the mixture, so that there are more browned, crunchy edges -- I love those!).
10. Continue cooking, stirring, and flipping until all the pieces of matzoh are cooked through.
11. Remove from heat and serve immediately with some more sour cream and applesauce on the side, if desired.
12. (Some people even like maple syrup on the fried matzoh -- not me, but whatever you like!
13. ).
14. FOR A MORE SAVORY VERSION: Chop up a small onion and cook until softened in the butter before adding the matzoh/egg mixture, to which you can add a little ground black pepper.

boards, eggs, sour cream, salt, butter

Taken from www.food.com/recipe/matzoh-brie-fried-matzoh-365055 (may not work)