Matzo Brei (the sweet kind!) is something we look forward to every year. There is something special about the semi-crisp matzah pieces combined with the scrambled egg that creates a flavor unlike anything else. After a long Passover seder stretching into the early hours of the morning, you can eat this matzo brei to cure your hangover from the four (or more?) cups of wine.
***Insider tip: Don’t overcook the eggs- they should be just cooked through, but not starting to brown.
- Cook Time
- Prep Time
- 2 sheets of matzah
- 1 tablespoon butter
- 4 eggs
- 3 tablespoons milk
- powdered sugar, applesauce, jam or maple syrup for garnish
- Hold 2 sheets of matzah under water for 30 seconds. Shake off excess water.
- Melt the butter in a frying pan on medium heat. Break the matzah into pieces and add to the pan. Fry for a minute while…
- You scramble the eggs with the milk. Add egg mixture to pan.
- Add a pinch of salt and a pinch of sugar.
- Flip the mixture to cook evenly and try to avoid mushing it. Just prevent the eggs from turning brown. It’s done when the eggs are not runny anymore.