HUNGRY GERALD

Passover is here and that means, among many other things, that it’s time for one of HG’s favorite breakfast treats: matzo brei (pronounced bry..rhyming with dry). Here’s the classic recipe: Beat two eggs with salt and pepper. Break up two whole matzos into small pieces. Soak the pieces in cold water for a few minutes until soft. Drain and gently squeeze out the water. Drop the pieces into the beaten eggs. Heat a mixture of butter and vegetable oil until it sizzles. Cook the matzo/egg mixture under low heat for a few minutes until the bottom sets. Turn over and brown the other side. Serve hot. (This is from Claudia Roden’s wonderful “The Book of Jewish Food.”) Mrs. Roden says this quantity is enough for two but HG could easily knock it off himself. Indeed, he is Hungry Gerald. HG , irreverently, likes to top off the matzo brei with some thick cut, natural bacon. Don’t tell the Rabbi. Ah shandeh!! (a shame, a disgrace).