It's that egg thing again! Some like it hot. Some like it room temperature. Some like it scrambled, others prefer pancake-like. Some like it sweet, others like it savory.
This morning, I was bored. BORED. BORED. BORED with matza brie. I knew I had to (pardon the expression) scramble things up.
So, I opened the cabinets and pulled out dried cranberries and pecan halves and klp vanilla. Then I opened the refrigerator and pulled out the aforementioned eggs, a teeny weenie tiny amount of 2% milk, and my trusty quart carton of egg whites.I ran 2 1/2 boards of matza under warmish water and crumbled the chunks into a large bowl, adding 4 eggs, 1/3 cup of liquid egg whites (equivalent to 2 eggs' worth), a splash of milk, a dash of vanilla and quick-quick-quick across to Viking Stove.
I scrambled things around in a frying pan shpritzed with vegetable oil spray until the matza-egg concoction was softly set, then scattered a generous handful of the dried cranberries and pecans. A few more turns of the spatula and VOILA - a yummy, filling, invented breakfast.
So my advice to you is open your cabinet and see what can shake things up!
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