Everyone has their version of matzo brei. When someone asked for a recipe and I realized we didn't have one on JoyofKosher I had to really think about how I make it. It is one of those recipes, like scrambled eggs that you just make the way your parents made. So this is how my dad always made it. Feel free to use any kind of matzo, whole wheat, even shmura.
- 6 ServingsServings
- 4 tablespoon extra virgin olive oil
- 8 sheets of matzo
- 6 large eggs
Heat a large frying pan over medium high heat. Add oil.
Break up matzo into large chunks and pour cold water over it. Allow to sit for maybe a minute, you don't want it too mushy, but it does need to soften. Drain the water off. Beat the eggs and mix it into the matzo. You should have a wet mixture.
Pour mixture into hot pan and cook moving it around constantly. Cook until desired doneness, I like mine to get dry and and almost crispy and then I serve with just salt and usually eat it with a salad for lunch. But we always have Jelly, sugar, maple syrup and other crazy stuff so everyone can top it as they like.