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