Matzah Brei (Matzah and Eggs)

Matzah brei, fried matzah: crumbled matzah or farfel soaked in beaten eggs and fried golden on both sides. Serve with maple syrup, jam or sugar.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Matzah Brei (Matzah and Eggs), photo coming soon
  • Prep 5 min
  • Cook 10 min
  • Total 15 min
  • Yield 1 serving

Jump to: Ingredients | Instructions | Tips | Print recipe

Matzah brei is the Passover breakfast everyone looks forward to. Matzah is crumbled into beaten eggs, soaked in water first if you like it softer, and fried like a big pancake in butter or oil until golden on both sides.

Serve it right away with your favorite topping: maple syrup, jam or sugar.

Ingredients

  • 1 slice of matzah or 2/3 cup matzah farfel
  • 3 eggs
  • Butter or oil, to fry
  • Maple syrup, jam or sugar, for serving

Instructions

  1. Mix. Beat the eggs and crumble the matzah into them. The matzah can be soaked in water first if you like. Beat the eggs again.
  2. Fry. Heat oil or melt butter in a frying pan over medium heat. Pour in the eggs and cook on one side until golden brown.
  3. Turn. Turn over and cook until the second side is golden brown also.
  4. Serve. Serve immediately with the topping of your choice.

Tips

  • For savory matzah brei, add salt, pepper and fried onions instead of sweet toppings.

More jewish recipes

All jewish recipes | All recipes | Cooking guide and safe temperatures