Quill & Parchment: Rosemary Truffle Brei

Rosemary Truffle Brei
from the kitchen of Sharmagne Leland-John

3 or 4 rosemary crackers
fresh rosemary sprigs chopped
Water for soaking
4 eggs
Butter
Tuscano truffle cheese
Freshly ground pepper to taste

Replace the traditional matzos with Trader Joe's Rosemary crackers.
CostCo also has them. These crackers are approximately the size of
a half a matzo

Break the crackers into bite-sized pieces. While the crackers are
soaking in a bowl of water, go out to the garden and pick some fresh
rosemary. Chop it. Drain the crackers, squeezing out the excess water.

In a separate bowl beat the eggs, add the rosemary. Pour the eggs over
the drained crackers and mix well coating the crackers thoroughly. Heat
the butter in an omelet pan. Pour the mixture into the pan. Cook over
medium low heat until centre and edges look cooked. Slide onto a plate
and flip back into the pan.

Grate a slab of Toscano truffle cheese over the eggs. Place a lid on and
continue cooking until cheese is melted.

Serve with lemon cured kalamata olives and freshly ground black pepper to
taste.

Editor's Note: You might replace the truffle cheese with crumbled feta.

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