“To all my friends who may not be familiar with Old Testament cuisine, matzoh is the unleavened bread that the Jews were in the midst of making when they had to quickly leave Egypt and didn't have time to wait for the yeast to work. If you go into most any New York City delicatessen and ask the waiter what matzoh brie is, he'll probably say "scrambled eggs and matzoh!" Period!! I would prefer to think of matzoh brie as the Jewish answer to French toast. So, please, don't wait for Passover to enjoy this wonderful treat. You can have it for breakfast, brunch, or even a midnight snack...anytime of the year. Many people, including me, enjoy a savory version (and at the end of the recipe instructions, I have that version), but, I'm usually in the mood for sweet, so, I like my matzoh brie sprinkled with cinnamon-sugar and accompanied with orange marmalade.”

Ingredients Nutrition

  • 8 plain matzoh boards
  • 5 large eggs
  • 12 cup sour cream
  • 1 pinch salt (to taste)
  • 4 tablespoons butter (or 3 tablespoons of butter and 1 tablespoon of corn oil)


  1. In a large bowl, break the matzoh boards into large pieces. Fill the bowl with very warm water and immediately drain all the water out. The matzoh should be barely dampened.
  2. In another bowl, beat the eggs, the sour cream, and a little salt together. Stir this mixture gently into the matzohs, coating all the broken crackers completely without breaking them into lots of tiny pieces.
  3. In a large skillet, melt the butter (or butter and corn oil) over medium heat. Pour the matzoh/egg mixture into the pan, spreading it out evenly. When the bottom begins to brown, in about 5 minutes, begin flipping it over, It will break into pieces as you flip the matzoh. (You can try to turn it pancake-style, but I prefer to break up the mixture, so that there are more browned, crunchy edges -- I love those!). Continue cooking, stirring, and flipping until all the pieces of matzoh are cooked through.
  4. Remove from heat and serve immediately with some more sour cream and applesauce on the side, if desired. (Some people even like maple syrup on the fried matzoh -- not me, but whatever you like!).
  5. FOR A MORE SAVORY VERSION: Chop up a small onion and cook until softened in the butter before adding the matzoh/egg mixture, to which you can add a little ground black pepper.

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