You don’t have to be Jewish to love Matzo Brei

It’s all about the Matzo. Matzo and Eggs or so it seems. I always loved Matzo Brei since I’m a little girl, and I always wondered why it is that we only eat this delicious concoction during Passover.  It’s such a delicious treat why don’t we eat it more often? In our house we usually eat it till the matzo runs out. Usually for the week of Passover, then we stop. It’s so good. Everyone has their own little special spin on it.  Before I met Joel I always ate my matzo brei sweet with maple syrup sort of a matzo french toast. Joel loves it crispy and salty with a lot of pepper and since I know him he always asks for it this way. I sort of grew to love it this way as well. What’s not to love?  You definitely don’t have to be Jewish to love Matzo Brei. This is how we make it around our house.


*serves 2 just barely (can and should be doubled)

3 Sheets of Matzo broken into little pieces

2 Large Eggs

Salt and Pepper

2 Tablespoons Vegetable Oil


Break the matzo into little pieces and place in a bowl. Cover with very hot water from tap. Let it stand for a couple of minutes, and then drain it. ( I usually put a plate over bowl and pour out all the water) Beat Eggs in another bowl, season with salt and pepper. Use your own discretion here, Joel likes it with a lot of salt and pepper. Combine the eggs with the drained Matzo till a batter forms. Heat the vegetable oil in a large frying pan over medium -high heat. I add the matzo mixture and start to fry it up scrambling it as I go, we like it in little pieces. ( you can make this batter into small pancakes as well and just fry up until golden brown) I cook it till it is all fryed up and crispy. It should cook up pretty quickly if the oil is hot enough. You can serve it with less salt and pepper and put jam on the side, maple syrup on it, cinnamon , whatever you like! Matzo Brei is awesome even when you feel like you can’t face another piece of matzo.

4 responses to “You don’t have to be Jewish to love Matzo Brei

  1. Steve will love that you put this up! He forgot how to make it and it’s something he used to love when his Dad made it – thanks!

  2. I grew up on sweet Matzo Brie. I’ve never tried it with sour cream and applesauce, touhgh on blintzes, yes. Matzo brie, no. Here’s my Aunt Fannie’s recipe, just for you, for a group:5 sheets of matzo1/2 cup milk2 T. sugar1/2 tsp. vanilla1/2 tsp. salt4 beaten eggs1/4 cup butter2 bananas, sliced1/2 cup raisinshold each matzo sheet nder hot running water til softened (not mushy). Break into 1 1/2 inch pieces and place in a bowl. Beat together milk, sugar, vanilla, salt and eggs. Add broken matzo. Melt butter in a skillet and add egg mixture. Stir as you would for scrambled eggs til mixture is set and golden brown. Toss in gently sliced bananas and raisins. Serve warm. My kids like this one with maple syrup too.

  3. Reblogged this on Cooking with Candi and commented:

    This is my very last posting for Passover. Hope everyone had a lovely holiday and wishing everyone a very Happy Easter. I will be back next week with some fresh, new recipes . This is my favorite and am still not sure why I only eat it this week because I love it so much. Enjoy .

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