Matzoh Brei

Matzoh Brei
Matzoh Brei

Matzoh Brei

This is the last Passover related dish. I had been wanting to make matzoh brei for Jonah, that’s the real reason I bought a box of matzoh at all. This morning, after a weird run (there was a pretty bad house fire down the street from us, so went went out for a run, and then spent a little while watching all the fire trucks arrive and such before finally starting our workout) we came home and I got started.

I remember my parents making matzoh brei for us when we were kids. I think they did it as more of a scramble instead of like little pancakes (as I did here), but either way, it’s delicious. I think my parents also used a higher matzoh to egg ratio than I did, but it was still dang good.

Matzoh Brei

Makes enough for 2 hungry people


3 pieces of matzoh, broken into 1/2 inch pieces
3 eggs
vegetable oil for frying
jam, syrup, and/or sugar for serving


Break matzo into 1/2″ pieces and put them in a medium mixing bowl. Cover the matzoh with piping hot tap water and let stand for about 30 seconds, then drain. In another bowl, beat the eggs and season with salt and pepper. Pour the eggs over the matzoh (or the other way around, doesn’t really matter) and mix thoroughly until combined and a batter forms.

Heat a couple of tablespoons of oil in a skillet over medium-high heat. Scoop scant 1/4-cupfuls (or 1/5-cupfuls) of batter into the pan. You don’t want them to be too thick because you want them to cook through and get a little crispy on the edges. Fry, turning once, until golden and cooked through, about a minute per side. Serve hot with jam, sugar, and/or syrup! Enjoy!