Matzah brei, a simple-to-make dish consisting of broken matzahs fried with whisked eggs, is the ultimate breakfast throughout the week of Passover. There are endless ways to make matzah brei, each family has its own unique way. I grew up eating matzah brei in the shape of a large pancake and enjoyed eating it with cottage cheese or topped with melted cheese. My husband's family uses the scrambled egg technique to make their matzah brei, and they serve it with sugar topping.
This classic recipe shared here is a tasty blank canvas, use it to challenge yourself to create 7 different versions, for each day of the holiday. For a savory version, you can add to the matzah batter a handful of grated cheese (whatever you have at home or what you like), a handful of coarsely grated salty cheese (such as feta), a bunch of green leaves (chard, spinach, etc.), or fresh herbs, washed and chopped, or dry spices that you like (thyme, sumac, paprika, crushed mustard seeds, crushed coriander seeds), or 1/2 chopped and lightly pre-fried onion.
For a sweet version, blend in date syrup, honey, or maple. Add cinnamon or mashed banana. Drizzle tahini and date syrup, a spoonful of fruit jam, or thick yogurt, and top off with a sprinkle of sweet dukkah, or any nuts, coarsely chopped.
Makes 1 large 8" pancake (2-3 servings)
3 sheets of matzo
1/4 teaspoon Salt
Oil - for frying
In a bowl, break matzahs into fragments. Sprinkle with water to soften the matzahs.
Add in eggs and salt. Mix well.
Heat oil in a non-stick pan.
Add the matzah-egg mixture in a pile in the middle of the pan and press down with a spatula, spreading it out evenly. Cook for about 3-4 minutes, turning it over when it’s golden brown. Cook for an additional 3-4 minutes on the other side.
Serve with desired toppings.