Quick & Easy Matzoh Brei

As far as Jewish foods go, I think we can all agree that matzoh is not really near the top of the list. Like, at all. When you have a culture that has given the world masterpieces like chicken soup, challah, pastrami, bagels, and babka... well, it's hard to get excited about eight days of eating giant, unflavored crackers. I'm a big fan of matzoh with plain cream cheese, mostly because I'm fond of anything that serves as a vehicle for cream cheese, but even though I don't follow the holiday rules so strictly, by the end of the week, I'm ready to eat just about anything else. Enter matzoh brei.

My matzoh brei - scrambled egg style, served with copious amounts of coffee.

My matzoh brei - scrambled egg style, served with copious amounts of coffee.

Matzoh brei is one of those basic comfort foods that every Jewish family seems to have their own recipe for. It's kind of a hybrid between french toast and scrambled eggs, and you can top it with just about anything. Basically, it's Jewish avocado toast minus the hipster smugness.
In addition to being delicious, it's also a recipe that comes together really quickly. You're sitting down to breakfast about 10-15 minutes after you start cooking (depending on how well done you like your matzoh brei). After that, you get to doctor it up however you choose. My mom and I like ours topped with jam, my brother likes maple syrup, my dad adds plain sugar to his, and Adam prefers his with salt and pepper. Because matzoh doesn't have very much flavor on it's own, it's pretty versatile. 

Mom's matzoh brei - because she is so much more talented than me and could actually flip this thing that was the size of a pizza.

Mom's matzoh brei - because she is so much more talented than me and could actually flip this thing that was the size of a pizza.

Quick & Easy Matzoh Brei

Serves 2

Ingredients

  • 2 sheets of matzoh
  • 2 eggs
  • 2 tbsp milk
  • salt
  • butter (for pan)
  • topping of your choice: jam, salt and pepper, cinnamon sugar, maple syrup, the options are pretty limitless

Directions

  1. Crumble matzoh into small pieces, approximately 1 inch, and place in a large bowl.
  2. Add enough hot water to the bowl to cover the matzoh and let it soak for 30 seconds, then drain. It's going to look gross at this point, but keep going and I promise it gets good.
  3. In another bowl, crack two eggs and and the milk, as well as a large pinch of salt, and whisk until combined.
  4. Add the egg mixture to your matzoh, and mix well.
  5. Heat a large non-stick skillet and add the butter. When the butter has melted, add the matzoh mixture.
  6. You have two options here. The first is to treat the matzoh like scrambled eggs, and move them around the pan until they're cooked through. The second is to make a matzoh brie pancake, letting the mixture solidify and brown on one side, and then flipping it over to brown on the other. I cannot flip it without a significant portion landing on the floor, so... scrambled-style it is!
  7. Divide the matzoh brei on two plates and add your toppings of choice.
Mom's matzoh brei, plated with raspberry jam and - again - tons of coffee.

Mom's matzoh brei, plated with raspberry jam and - again - tons of coffee.

Enjoy!