Matza Brie/Fried Matza
"Perfect Passover breakfast. We love this sweet. My kids wait for every Passover so we can eat it."
photo by May I Have That Rec
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
3
ingredients
- 3 sheets matzos
- 3 eggs
- salt and pepper
- butter or margarine (for frying)
- salt and pepper
- boiling water
- 1 tablespoon sugar (optional)
- 1 tablespoon apple juice concentrate (optional)
-
Serving suggestion
- jelly or sour cream
directions
- Break matza into bite size pieces and place in large bowl.
- If you like sweet matza brie as we do you can add the sugar and/or apple juice concentrate at his point.
- Slowly pour boiling water over the matza until matza starts to get soggy, but not soaked.
- About 1/2-1 cup of boiling water.
- I usually pour half, stir and wait a minute to see if it needs more.
- Beat eggs and add to matza mixture.
- Season with salt and pepper.
- Heat frying pan with oil/butter/margarine and place entire mixture inside.
- You can cover and let it fry on a low heat and then try to flip whole or in sections when it has set.
- My family likes that I fry it liked scrambled eggs and it is separate and clumpy.
- Serve with sugar, jelly or sourcream.
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Reviews
-
This is what I remember from my childhood. The instructions are clear, and it came out exactly right. I've got a box and a half of Passover Matzo still to convert. Instead of sugar, I added a tablespoon of honey to the boiling water. I also added an extra egg. -
I first use a "portable stick-mixer" to foam-aerate/fluff two eggs after adding 2 tsp almond flavoring. I then add 1/4 apple w/skin in small 1/4 inch pieces, 1 Tbl chia seeds, sprinkle of salt. After removing from iron skillet, I sprinkle poppy seeds and sweetner (I am diabetic) during Passover and maple syrup after Passover -
Not the way we learned to make this passover breakfast. Way too eggy, and sweet. I tried it and it was too eggy! -
I am sure this is very tasty and I am anxious to try this. The only way I have had Matzo Brie is with maple syrup. My mother-in-law of 85 years of age taught me how to make Matzo Brie according to this recipe except without salt and pepper. We make it more on the lines of French Toast. Soaking the matzo is so very important!!! Thanks for sharing this. BTW, I live in Virginia and have never had a problem finding Matzo, although, I do enjoy the bagels from NY much better than the ones we get in VA, must have something to do with the water, lol! -
Great recipe! I've attended Passover at my best friends' parents house for the past 10 years and always wanted to make this myself. I used whole wheat matzos to add a little more nutrition and it came out yummy! Thanks!
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RECIPE SUBMITTED BY
Caryn Gale
Givat Ze'ev
Hi, My name is Caryn and I live in Israel. I love to cook (and eat too) and truthfully I love anything there is about food.
I am married and have 3 wonderful children and I can't imagine living anywhere else except Israel.
