However you spell it (matzah, matzo, matza, matzoh), it’s all the same. That big practically-tasteless cracker we eat every year during the 8 days of Passover. My favorite way to eat matzah is basically like French toast. You soak the matzah in an egg mixture and then fry it up, top it with sugar, and eat eat eat.

Oh, that’s just me. I can’t get enough of fried matzah, and I’m blaming it on the baby. It’s just so freaking good.

Your best bet is to give yourself about 1/4 of this recipe, and supplement with some fruit.   Otherwise you’ll be like me and eat your weight in matzah and feel like a lead ball’s in your stomach for hours.

 

Ingredients:

• 4 matzah crackers
• 3 eggs
• splash milk (maybe 2 Tbsp?)
• 1 tsp salt
• 1 Tbsp butter
• sugar, for topping

Directions:

1. Combine eggs, milk and salt in a large bowl and whisk together (like you’re making scrambled eggs).
2. One at a time, run a matzah cracker under running water briefly and then break up into small pieces. Put the small pieces in the egg mixture. Once all matzah crackers are broken and soaking in the eggs, preheat your skillet over medium heat.
3. While the skillet’s heating up, stir the matzah/egg mixture every minute or so to make sure all the pieces get enough egg to soak in.
4. Put butter in the skillet and spread all around.  Add matzah mixture.  Stir frequently. The matzah is done when all the egg is cooked.
5. Top with sugar. Enjoy!

I’ve thought about making these egg and sausage sandwiches for quite a while now, ever since I saw Kim’s post about them.  I haven’t gone so far so to make a large batch to freeze, but I bet they’d be just as delicious reheated in the microwave.

I don’t eat the real Sausage McMuffins from McDonald’s because I don’t eat red meat or pork, but I do get regular McMuffins with no meat on them, and love it. So to be able to make them at home, and make them healthier, is a no-brainer.

I bought these egg rings at Wegman’s and they’ve worked out really well.  They’re nonstick so they’re easy to clean, and they are the exact right size for a Thomas’ English Muffin. If you click the picture below, you can order them from Amazon (and I make about 2 cents from your purchase).

There’s really no recipe here; it’s more of an “assemble” kind of thing.  Here’s how I made them:

 

• 1 whole wheat Thomas’ English Muffin
• 1 egg
• 1 slice American cheese
• 1 turkey sausage patty (I used the Jimmy Dean frozen ones)
• Salt and pepper, to taste

1. Microwave sausage patty for 30 seconds, or until defrosted.
2. Toast the english muffin to desired darkness.
3. Spray a nonstick pan with cooking spray and place your egg ring inside. Crack the egg directly inside the ring and use a fork to break the yolk. Add salt and pepper to taste.
4. Cook the egg until almost set on top, and then remove the ring. Flip the egg over and finish cooking the other side.
5. Place sausage patty on the bottom of the English muffin, put the cooked egg on top, and top with cheese. Add the top of the English muffin and enjoy!

 

Hurricane Sandy is just about here, which means it’s time to…make waffles, of course!  I try to do a hot breakfast on the weekends (pancakes, eggs, etc.) but was feeling waffles yesterday.

I went to my old standby, Tasty Kitchen, and found this recipe from Lauren’s Latest.  If you’re not familiar with Lauren’s blog, you’re totally missing out.  She’s kind of a cooking rock star.

These waffles were really perfect for a lazy Sunday.  One bowl, quick cooking, hearty and healthy.  Doesn’t get much better.  And ever since I visited McCormick a few weeks ago, I’ve been trying to use more spices in my life.  This recipe includes both cinnamon and nutmeg which gives it such a great fall flavor.

Only change I’d make?  Next time I’d double the recipe.  It made 3 large waffles (using this waffle iron) which was great for the three of us, but I’d have liked to have a few leftovers to freeze for next time I’m feeling lazy.