Matzo Brei With Pear, Ricotta, And Dried Cherries
Not Jewish or celebrating Passover? Don’t let this technicality prevent you from having this for breakfast. I say below that this serves 4, but I, easily, ate half the skillet myself. That could be because the tart sour cherries have some kind of a magical hold on me. Also the cinnamon. And the cream. And ricotta. And pear. Maybe the whole thing – just make some, all right? You’ll be glad you did!
4 matzos, broken into 2-3 inch pieces
4 large eggs
1/2 teaspoon salt
1/3 cup sugar
1/3 cup ricotta
3 tablespoons heavy cream
1 pear, peeled and diced into 1/2-inch pieces
1/3 cup dried tart cherries
1/4 teaspoon cinnamon
1/4 cup + 2 tablespoons vegetable oil
1. Break matzos into 2-3 inch pieces
2. Place matzos in a bowl, and cover with water. Place a plate on surface to keep matzos submerged. Let stand for 5 minutes, and drain. Return to bowl.
3. Whisk eggs and salt together in a small bowl. Add the sugar, ricotta and cream and mix well to combine. Add pear, cherries, cinnamon and 1/4 cup oil, and mix well to combine. Add to matzoh and gently stir until combined.
4. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Spread matzo mixture evenly in skillet, pressing firmly into pan. Cook, undisturbed, for 5 minutes. Carefully flip with a spatula, 1 piece at a time. (The mixture will break into 3 or 4 pieces.) Cook until golden brown, about 5 minutes. Spoon onto serving plates. Serve hot or warm.