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Matzah Brei

weelicious's picture
Passover isn't until the spring, but one of my other favorite Jewish holidays, Hanukkah, is upon us, so I thought it would be fun to make matzo brei for brunch so Kenya can share in his heritage. And just like his daddy, he loves it. Luckily most groceries sell matzo year round so you can easily add this to your breakfast rotation any time of year.
  Matzo 2 Large (whole wheat or plain)
  Eggs 2 Large
  Milk 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Butter/Oil 2 Teaspoon

1. In a bowl break the matzo into equal pieces.
2. Cover the matzo with hot water for 1-2 minutes or until softened.
3. Drain and squeeze out excess water.
4. In another bowl, whisk eggs, milk and salt together.
5. Pour the eggs over the drained matzo and mix together.
6. In a saute pan over medium heat, heat butter and add egg and matzo mixture to the pan. Stir untill cooked through.

8. Serve it warm.

- Feel free to make it a sweet dish by adding shredded apples, cinnamon or maple syrup or, you can make it more savory by adding any leftover meat and veggies you may have in the fridge.

Recipe Summary

Difficulty Level: 
Preparation Time: 
3 Minutes
Cook Time: 
3 Minutes
Ready In: 
6 Minutes
When I was growing up, one of my least favorite memories was having to eat the school’s lunch everyday. In the 70's and 80's, school lunches weren't exactly gourmet affairs. Far from it. I was also painfully jealous at Passover, the Jewish holiday that forbids those who observe it from eating any kind of leavened bread, all products with yeast, and pretty much anything beyond that that isn’t Kosher for Passover. I remember all my Jewish friends were allowed to bring (at least what I thought were) delicious lunches such as peanut butter/jelly sandwiches made with matzo and matzo balls in chicken soup, while the rest of us sat picking at our goulash and frozen fish sticks.

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