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Caramelized Matzo Brie With Blueberry Compote
Servings: Serves 4
Cook Time: 5 minutes
Prep Time: 15 minutes
1 1/4 cups orange juice (blueberry sauce)
1 Tbsp. potato starch (blueberry sauce)
2 Tbsp. honey (blueberry sauce)
4 cups frozen blueberries (blueberry sauce)
5 squares matzo (matzo brie)
6 eggs (matzo brie)
1/4 cup low-fat milk (matzo brie)
pinch of salt (matzo brie)
2 Tbsp. unsalted butter (matzo brie)
2 Tbsp. brown sugar (matzo brie)
1/2 tsp. cinnamon (matzo brie)
1. Prepare the sauce. In a medium saucepan, combine orange juice, potato starch, and honey. Whisk to combine. Add blueberries and cook over medium heat until thick and bubbly, about 10 to 12 minutes. Remove from heat and set aside.
2. Prepare the matzo brie. Break matzo into roughly 1-inch pieces and place in a large colander. Place colander under cold running water until all pieces are wet, about 15 seconds. Drain colander over a plate.
3. In a large bowl, whisk together eggs, milk, and salt until combined. Add drained matzo pieces and stir until all pieces are coated.
4. In a large nonstick skillet over medium heat, melt butter. Add brown sugar and cinnamon and stir until sugar is melted with the butter and bubbly. Add matzo mixture and let set for about 30 seconds. With a wooden spoon or spatula, move egg-matzo mixture around pan as you would to make scrambled eggs. Cook until eggs are set and slightly moist, about 5 minutes. Serve immediately with blueberry sauce on top or on the side.
Source: Hannaford fresh Magazine, March - April 2014
* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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