Matzah Brei

So, Passover ends tomorrow.  If you are like us, you have at least a LITTLE leftover matzah.  Sure, it would probably keep.  Or, you could pretend that you were going to eat it next week.  But why waste it?  Turn it into matzah brei!

Now, this is a delicious treat that I had never heard of before this year.  I volunteered to help with the IFFP pancake breakfast and one of the requested items was matzah brei.  I wasn’t even sure how it was pronounced (so you know, it is brei like TRY not brei like the cheese!)  much less how it was made.  After reading through a number of books and polling my husband relatives, I whipped together a rough version of my own.

This seems like one of those highly customizable dishes, and one that people have strong opinions about.  My Father-in-Law (who my husband says is the best matzah brei maker EVER ) soaks his matzah overnight.  Other people, and I fall into this camp, just run it under warm water until it gets soft.  Some make it savory with salt and pepper and some add maple syrup or cinnamon or fruit.  What I’m trying to say is don’t over-think it and just go with what you like.

Matzah (1-2 sheets per person)
Eggs (1 egg for every sheet of matzah)
Whatever toppings you like!

Frying pan

1.Whisk your eggs in a bowl until they are nice and foamy.

2. Start heating up your frying pan over medium-high heat.  Add about two tablespoons of butter and let it melt.

3. Run your matzah under warm water for about 30 seconds, or until it starts to compress under your fingers and crack apart.

4. Crumble the matzah into the frying pan and stir it around with your spatula until it starts to crisp up a little bit.

5. Add the egg to the frying pan and cook it just like you would scrambled eggs.

6. Once it is cooked like you prefer it, dump it into a bowl and top with whatever you want!  Wasn’t that easy?

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