Matzoh Brei and Gravy

This is not even kosher, much less KLP.  I had made some biscuits and gravy earlier in the week and had some gravy left over.  I'm on the last box of matzoh and this just sounded good.

Matzoh brei, for the uninitiated, is the matzoh version of French toast.  You soak broken matzoh first in a bit of hot water to soften it a bit, then in scrambled eggs.  In the pan, you can either make it into hash or a big pancake.  I don't know the origins, but it probably had to do with some mother trying to shut up her kid when he couldn't have toast or cereal during Passover.  Some people even like it the rest of the year.  Go fig.

I may have to invest in some kind of photo set up with a light and white background.  It's always been difficult to photograph food at 4 am.  Photo editing helps some, but it really is starting to get annoying to have to crop out bad lighting, furniture, or dirty dishes.  A cheap desk lamp and a poster board is all it would take.  Next trip to the office store.

1/2 lb bulk breakfast sausage
2 Tb flour
1+ C milk (to desired consistency)
salt and pepper
*3 sheets matzoh
3 eggs
butter for the pan

1.  Brown sausage in a medium skillet over medium heat.  Break into crumbles, drain off most of the fat, and continue to cook.

2.  Add flour to the pan and stir in to make a paste with the remaining fat.  Gradually add milk and allow to thicken.  Season with salt and cracked pepper to taste.  For thinner country gravy, add more milk.  Keep at a low simmer while you make the brei.

3.  Break matzoh into small pieces in a bowl.  Add 1/2 C hot water and allow to soak until the water is absorbed.  In a separate bowl, scramble eggs with 1/4 C cold water.  Add to matzoh and allow to soak in.

4.  Melt about 2 Tb butter in a large skillet over medium and use to grease pan.  Pour egg and matzoh into hot pan and spread evenly.  Cook for about 2 minutes to set, then you can start moving around the mixture.  Continue to cook until egg is done, then portion onto four plates or a single serving platter.

5.  Serve hot, with hot sausage gravy on the plates or the side of the platter.

Difficulty rating  :)