Matzo Brei is a traditional Jewish dish served on Passover made of matzo mixed with eggs. Along with Matzo Pizza, it is probably one of the most popular and nostalgic Passover foods.
My grandmother was known for her matzo brei, Pesach’s answer to French toast. Hers was perfectly executed in her frying pan, its deliciously crisp crust leaving no suggestion of greasiness on the lips. Hers was of the whole, unbroken, oversized pancake variety—I guess that’s how they did it in Galicia.
Truly, the woman had a gift for frying and knowing how to season well. Grandma had no recipe, rather a formula and technique for no-fail matzo brei-making with only the simplest of ingredients: matzah, eggs, salt, and pepper...and lots of oil to fry.
When I started making the dish, I introduced the addition of cinnamon. She told me I was being “fancy.” Dipped in cinnamon-sugar or with a smear of jam, there is still no other breakfast I’d rather have on Pesach.
Now you can make matzo brei just like my Grandma, get the her recipe for a basic traditional matzo brei - THE FORMULA AND TECHNIQUE
Now that you know the basics it's time to have some fu.
Hidden within what looks like your Bubby’s matzo brei is an oozy cheddar filling studded with sautéed peppers and onions. Serve with sour cream on the side.
A cuter, lighter, baked version of the fried classic for a lovely serving presentation. Fill with your choice of toppings.
Another twist of two classic Jewish recipes into one gratifying recipe. Serve this version any time of day.