With a cinnamon-sugar crust and an interior that can only be described as French-toasty, this delicious, easy-to-make sweet matzah brei is my family's favorite. Serve it with jam or maple syrup for a memorable Passover brunch...or anytime, which is what we do.
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Transforms matzah into something delicious: check. Good enough to eat all year: check. But don't do that, because: look forward to eating all year: check. This sweet matzah brei has been judged and found very much wanted. (It helps if you tell your toughest critics, a.k.a. kids, that it's matzah French toast, which it basically is.)
Matzah brei is an essential Jewish food, representative of Passover culinary ingenuity, folksy in a way that can best any haute contender, easy to make and completely unforgettable. If you're looking to make a meal in 10 minutes flat with just eggs and matzah and a bit of sugar and cinnamon, this is it; if you want Pesach to be a holiday your family regards not with foodish trepidation but honest eagerness, this is how. This matzah brei is the answer.
How to make matzah brei
To make matzah brei, you soak sheets of matzah in warm water in a pan (I use a rectangular cake pan) and let it sit for a minute or two, until the matzah is softened, but not thoroughly soggy. Then, pour off the excess water by putting one hand over the matzah and tipping the water out into the sink.
Beat some eggs with a fork, pour them over the matzah, and if you like, as we're doing here, add a bit of sugar and cinnamon. That's it, you're ready to cook the matzah brei.
Cooking the matzah brei
There are two ways to fry matzah brie: with the matzah left in larger sheets, forming a kind of pie, or with the matzah broken in pieces and scrambled (like scrambled eggs). This one is made like a pie, resulting in a silky interior and crisp exterior. To do this, you want to layer the matzah into the skillet breaking it as little as possible, then pat down firmly with a spatula. You'll cook it undisturbed for five minutes or so, by which time the egg will have firmed up, allowing you to flip the pie over and fry it till it's golden on the second side. This is the only tricky bit, but if your pie falls apart on you, just press down the pieces and they should cooperatively cohere for you, reforming into a delicious pie (even if it's a little rougher around the edges).
Although it's extra good cooked in butter, you can use oil instead for a dairy-free version of this matzah brei. Reduce it to 1 tablespoon of oil.
Serving the matzah brie
I usually cut this style of matzah brei into wedges and serve it with strawberry or cherry jam, or maple syrup. Serve it right away for maximum deliciousness.
Looking for more Passover recipes?
- See my Pesach / Passover Recipes for everyday Passover meal ideas.
- Recipes for seder night are filed under Seder Recipes.
- See here for Passover Desserts.
Sweet matzah brie (dairy)
Ingredients
- 5 sheets matzah
- 1 cup hot tap water
- 3 eggs
- ½ tsp salt
- 2 Tbsp butter
- 2 Tbsp sugar - plus more for sprinkling on top
- ¼ tsp cinnamon - plus more for sprinkling on top
Instructions
- Place the matzah in a large rectangular baking dish, breaking into large pieces. Add the water until the pieces are evenly moistened. Let sit for a few min., until the water has been mostly absorbed by the matzah. Carefully pour out any extra.
- Whisk the eggs and salt in a medium bowl and pour over the softened matzot. In a large skillet, melt the butter over medium heat until foaming. Carefully layer in the matzah mixture and press it into an even layer using a rubber spatula. Sprinkle the top with additional sugar and cinnamon.
- Cook undisturbed for 5-7 min., until the bottom is golden brown and the mixture is set.
- Now it is time to flip over the matzah brei pie. To do this, either use a large, flexible flat spatula, or flip onto a plate and back into the skillet.
- Sprinkle the second side with sugar and cinnamon. Cook until the second side is golden brown, 5-7 min. more. Serve by cutting into wedges and topping with fruit sauce, jam, or maple syrup.
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