She Strengthens

Passover Perfection: A Classic Matza Brie Recipe

A Traditional Treat for Any Time of Year

Matza brie, also known as matzo brei, is a beloved dish that’s often served during Passover, but its deliciousness knows no seasonal bounds. This tasty treat is made from matzo that’s been scalded in hot water, dipped in egg, and fried like French toast. The result is a crispy-on-the-outside, fluffy-on-the-inside delight that’s perfect for breakfast, snack time, or even a light meal.

A Family Recipe with a Rich History

Our adaptation of this recipe comes from the treasured cookbook of CHOW Editor in Chief Jane Goldman’s mother, which may be out of print, but its legacy lives on through this mouthwatering dish. This recipe was featured in our Recipes for Passover slideshow, and we’re excited to share it with you.

Yield and Difficulty

This recipe yields 4 to 5 servings and is rated as easy, making it a great option for cooks of all skill levels. With a total preparation and cooking time of just 10 minutes, you can have this Passover classic on the table in no time.

Gather Your Ingredients

Before you start cooking, make sure you have the following ingredients on hand:

• 4 unsalted matzoh
• 4 eggs
• 1/2 teaspoon kosher salt
• Dash of freshly ground black pepper
• 1 tablespoon butter or vegetable oil
• Cinnamon sugar or honey for serving (optional)

Let’s Get Cooking!

Step 1: Scald the Matzo

Bring a medium saucepan of water to a boil over high heat. Meanwhile, break the matzoh into 2-inch pieces and place them in a colander in the sink. When the water is ready, pour it over the matzoh to scald them.

Step 2: Prepare the Egg Mixture

In a large bowl, beat the eggs together with the kosher salt and black pepper until well combined. Add the scalded matzoh and stir until they’re evenly coated with the egg mixture.

Step 3: Cook the Matza Brie

Heat the butter or oil in a large non-stick frying pan over low heat until hot, about 3 minutes. Pour in the egg mixture and cook undisturbed until golden brown on one side, about 5 minutes. To flip, place a large plate over the matza brie and invert onto the plate. Slide back into the pan and cook until browned on the other side, about 3 minutes more.

Serve and Enjoy!

Serve the matza brie hot, on a hot platter, as a large family-size pancake. If desired, sprinkle with cinnamon sugar or drizzle with honey for an extra touch of sweetness.