I was going to start Passover week with Matzo Balls, but they’re still in the freezer, so I haven’t taken any photos yet. Hold your questions – all will be explained in that post. In the meantime, let’s start with the Passover Breakfast of Champions: Matzo Brei.
When I was a kid, there were two breakfasts you could count on getting during Passover: Dad’s scrambled eggs & onions, and Mom’s Matzo Brei. We didn’t have any of these Kosher for Passover boxed cold cereals like they do today. In fact, we ate no dairy during Passover for many years, because you couldn’t get KP milk in Ohio. Back then, Mom and Dad drank their coffee with milk in it, so during Passover? No coffee. Tea. Until I became a coffee-drinking adult (sort of), I never realized what a sacrifice that was.
But, how to describe Matzo Brei? Sort of a matzo pancake? Definitely a tasty blank canvas that can be topped with a sprinkle of sugar (Mom’s way) or a spoonful of jam (my way). We only ever had it (and I only ever make it) during Passover. If you don’t save certain dishes for special occasions, how would you know it was a holiday? Right?
Matzo Brei
(single serving)
Ingredients:
2 sheets of matzo
1 egg
pinch of salt
2 tsp. peanut (or vegetable) oil (for frying)
Preparation:
Put the matzos into a medium bowl and crush (I usually just make a fist and crush it with my knuckles). Cover with cool water and soak for about 2 minutes or until the matzo is soft, but not mushy. Pour through a strainer to drain, and press to get most of the excess water out.
Beat the egg with a fork until well-blended, add the salt and mix. Add the soaked matzo and mix very well, making sure that the matzo is completely coated.
Heat a frying pan over medium-high heat and heat the oil. Add the matzo-egg mixture in a pile in the middle of the pan and press down with a spatula, spreading it out evenly, until it’s about 3/4″ thick. 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.
We do the “Mom” touch around here, cutting the matzo brei up into bite-sized squares, then either sprinkling with sugar or adding a dollop of jam.
Notes:
Is it me? Or is matzo getting smaller this year? Or is it just Manischewitz brand? They looked positively Lilliputian when I took them out of the box!
A word about oil: When I was growing up, the only kosher for Passover oil available, was peanut oil, so I continue to use that. There are KP vegetable oils available now, so if you prefer to use one of them, feel free.
Yummy! I love mine with maple syrup. In fact, I think I'm going to make some for dinner tonight 🙂
I love matzoh brie and usually have to refresh my memory this time of year so thanks for the great recipe.
i looooooooove matzo brei! yours looks scrumptious. i like mine extra crispy, with plenty of sea salt flecked on top. so good!
Wasn't I smart to marry a Sephardi? We go by his rules during Pesach. Unfortunately, he is still skeptical about Matzoh Brie. I too only make during Passover; however, mine doesn't come out like a pancake. Maybe if he tastes your recipe….
We tried Trader Joe's matzo this year for the first time. Nice big matzo with the extra brown edges that I love. If you have one near you give them a try.
I loveee Matzo Brei. My grandpa made it the best.. I love it with salt + pepper and a little ketchup. Extra crunchy! 🙂
I know what you mean about special dishes for holidays. We have a breakfast casserole recipe that is only ever eaten on Christmas or Easter morning.
I feel like I'm missing out. I've never had Matzo Brei. But your photo is delicious looking!
I think that looks really good! Like comfort food. Have you tried So Delicious Coconut Creamers for your coffee? They're very good, and dairy free!
Oh, this is interesting! Although I'm not Jewish, I love the food! 🙂 I first had it in my 20's at a Seder dinner party I was invited to by my accountant. YUM. 🙂 Thank for sharing!
i have never seen this nor had the pleasure if eating it but from the looks of this, i'd say i would love matzo-brei!!
My dear husband taught me to eat it with sour cream….sorta blintz tasting and deelish
Sour cream never occurred to me, Ella – but you can be sure that I’m going to try it! Great idea!