My kids look forward to Passover every year. Not because of the Seder (which they do enjoy) or the fact that they have a few days off from school, but because of the ultimate Passover breakfast... Matzah Brei! They have been talking about it for weeks. They love it so much that they always ask for it even after Passover.
Matzah Brei is commonly eaten during Passover because only unleavened bread is permitted. Every Jewish family I know has their own version of Matzah Brei. Some like it with more egg than matzah, some with more matzah than egg. Some scramble it, some make it omelet/frittata/pancake style.
The recipe below is the one my mom made for my brothers and me when we were growing up and the one I make for my family today.
Matzah Brei
- 2 whole eggs
- 2 matzahs (I use traditional matzahs but whole wheat is great too)
- 3 Tablespoons milk
- Salt and pepper to taste
- 1 teaspoon butter or oil
Soak the matzahs under warm (not hot) water for 5-10 seconds. Crumble the wet matzahs into a bowl. How small you make the pieces is up to you. I like to make them very small and even use a fork to break them up a little more after I crumble them. Add eggs, milk, a pinch of salt and pepper and mix gently with a fork.
Heat butter or oil in a large skillet over medium heat. Add matzah mixture, spreading it over the skillet. Pan fry until the bottom of the Matzah Brei begins to crisp (about 3 minutes), flip the matzah mixture using a spatula and cook for another 2-3 minutes.
Matzah Brei toppings are a whole other divisive issue. Some like to eat it with a sweet topping; we prefer savory. Usually, a dollop of sour cream is more than enough for us, although my daughter must have some Babaganoush (eggplant spread) with her Matzah Brei. I encourage you to try different toppings and see which one is your favorite.
