Todah Raba, Liz!

That's the Hebrew phrase for thank you. After his excellent sermon on Passover yesterday, Bob had almost a whole pack of matzos left. I don't think many people in the congregation had ever sampled unleavened bread before! I mentioned to Liz and Steph we'd probably be eating matzos for lunch.

Liz immediately WhatsApped back a recipe from the Waitrose site, for using up leftover matzos. It did look more interesting than serving crackers with salad and a bit of cheese, and it was quick too.

Matzo brei [it rhymes with fry] is described as 'a distant cousin of  French Toast'**

Serves 2

30g butter

2 spring onions, trimmed and finely sliced

2 Medium Free Range Eggs

2 sheets matzo

Soured cream, chopped chives and grilled tomatoes, to serve (optional)

1 - Heat 15g butter in a large frying pan over a medium heat. Add the salad onions and a pinch of salt and fry, stirring, for 2-3 minutes until softened; set aside. Meanwhile, in a bowl, lightly beat the eggs with a fork.

2 - In a separate large mixing bowl, break the matzos into 1-2cm pieces. Cover with cold water and leave for 1 minute, then drain and gently squeeze out the excess liquid. Add the drained matzos and softened salad onions to the eggs, season and mix together.

3 - Return the frying pan to a medium heat with the remaining 15g butter. When foaming, add the egg mixture. Cook for about 2 minutes, gently breaking up the mixture with a wooden spoon (see Cook’s Tip), then turn everything and cook on the other side for another 1-2 minutes until golden. Serve with a dollop of soured cream, chopped chives and grilled tomatoes, if liked. It’s great with sautéed mushrooms or spinach on the side, too.

Admittedly it doesn't look desperately appetising in the photo - I mixed my sauteed mushrooms into the eggs, and used some leftover creme fraiche, not sour cream.

But it was very pleasant, light and tasty - and as I had all the ingredients to hand it was easy.  I skipped the tomatoes and spinach though. I'll do this again [well, there are 6 more matzo sheets in the box!]

** what do you call French Toast in your house? Is it FT, Eggy Bread, or the wonderfully arcane term "Poor Knights of Windsor"?

My grandmother called this dish PKofW - there is still a group of 13 retired army officers today  They are based in Windsor and their history dates back to the battle of Crecy in 1346. I suppose this was a cheap and simple dish for impoverished men, based on stale bread and a few eggs. So poor that "They pawned their doublets and sat around in their singlets"!!

Thank you Bob for a good sermon, and Liz  [and Waitrose] for this very pleasing recipe to use up leftovers.