How to Make Matzah Brei

It's Passover, baby. Make some matzah brei with me and meditate while you're at it!

My Mom's Matzah Brei Recipe:


1. Boil enough water to cover all the matzah (3-5 cups)

2. While water is boiling, crush up matzah by hand into a big mixing bowl so the pieces are each about the size of a small chocolate gelt.

3. Pour boiling water onto the crushed matzah and let the matzah soak up the water and soften, 1 minute.

4. Pour softened matzah into strainer to strain out the water.

5. Put matzah back into bowl and crack in the eggs and cinnamon. You're going for a casserole consistency. So if you're not sure if you put it in enough eggs, as long as it's moist but not very liquidy, it's fine.

6. Heat a frying pan with a thin layer of oil and/or butter. Once oil is hot, put in one layer of matzah brei mix onto pan. Cover frying pan and every 3 minutes or so, uncover to scramble, then recover. Do this about 10 minutes for each batch or until matzah brei appears slightly crunchy/firm/cooked/browned.

7. Serve with syrup & fresh fruit & anything else you usually enjoy with french toast.

Ingredient Ratios

1.5- 2 pieces of matzah per person
1 egg for every two matzahs (if you do an odd number of matzahs, do more than less eggs)
LOTS OF CINNAMON (I sprinkled enough to cover the whole bowl...maybe it was 1 tbsp for 3 matzahs?)