Matzo Brei

How can we celebrate Passover and not eat Matzo Brei? As a kid, I loved my mom’s Matzo Brei for breakfast. The matzo is still crunchy and delicious after soaked in egg (but not too long). Families seem divided between topping Matzo Brei with maple syrup, cinnamon sugar, or jam. Our family is in the cinnamon sugar and maple syrup camp. What about yours?

4 Servings


  • 3 sheets matzo
  • 2 large eggs
  • 2 tbsp unsalted butter


  1. Lightly beat eggs.
  2. Break up matzo into small pieces and combine with eggs.
  3. Heat butter in frying pan.
  4. Spoon matzo mixture into pan to make 4 servings in pancake form.
  5. Cook about 3 minutes each side or until egg mixture is cooked through.
  6. Serve with maple syrup and cinnamon or jam on top.

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Heh, matzoh brei was the cause of my first fight with my late husband. I made a big pan of it using Mom’s recipe (like the one published) and presented it with pride & love. His reaction? A look of disdain and the quesrion: “What the heck is that?” I threw it in the garbage. Then he he taught me *his* Mom’s version. Break sheets only in half and dip it in egg (like french toast ) and drop it in a hot frying pan with melted margarine (or butter.) Fry it up, turning it once or twice, till it’s crispy. Throw a little salt on it and pick it up in your fingers and munch away. It’s not my mom’s version, to be sure, but it was tasty and I learned to make it both ways. 😉

Elissa Savos

I’ve never had matzoh brei like this in my life – ours was always savory. For each piece of matzoh, one egg is used. Break up the matzoh, cover with water, then drain the water. Add the eggs and mix to combine. Salt and pepper as needed. Add butter to a pan and fry like scrambles eggs. Its done when the matzoh no longer looks wet, but before it begins to dry out and brown. Delicious!


Sweet? No! Ours was made with onion-y schmaltz (cooked just for this) served plain except for a little salt and pepper.


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