Matzo Brei is just a fancy name for fried matzo and eggs. Easy and delicious breakfast or snack. Perfect for Passover breakfast.
When I was little, my mom and grandma made this dish that they used to call Matzo bake. Matzo was not easy to buy back in Soviet Union, so I always cherished the times when I got to have this. The flavour of this “pie” reminds me of childhood, home and innocence. Only much later, when I already moved to Canada, finished University and started working, I came across a recipe online that called this dish a Matzo Brei.
About nine years ago I purchased these little pans and right away I knew that I had to make Matzo Brei in them and take photos. Well, better late than never. Almost a decade later I’ve finally done it. I actually posted this recipe two years ago when I just started blogging full time. My photography style evolved since then so I decided to re-photograph this recipe since I make it a few times a year and now it’s almost Passover time. I still used the same pans just because they are super cute.
Before posting this recipe originally, I did a very quick search online for other recipes of Matzo Brei. Interestingly enough, most of them had totally different texture and were made more like scrambled eggs. My family makes it into a pie like dish and we serve it in wedges. The only recipe that I found online that was close to how I cook it is by Martha Stewart, although she adds spices and uses a bit different proportions. This year I did the same online search and there are dozens more Matzo Breis online that are much closer to my family’s version.
I don’t add any spices to my bake, so it’s pretty bland, but this is the flavour from my home and my memories. I remember that when my grandparents came to Canada, my grandpa liked to experiement in the kitchen and he once made this Matzo Brei with a layer of fried onions. Maybe I’ll honour his memory one day and do the same.
Edit: after a few comments I realized that matzo isn’t a common ingredient and people may not know what it is. Basically, Matzo is a jewish cracker made from unleavened flour and water.
- 6 sheets matzo (about 180 g)
- 5 large eggs
- 2 teaspoons oil
- boiling water
- Crumble matzo into a large bowl. Matzo pieces shouldn't be tiny, but they shouldn't be more than 1-2 inches.
- Pour boiling water over the matzo to fully cover.
- Let stand for about a minute, then drain, squeezing water out.
- In a separate bowl, beat the eggs until fully mixed.
- Add eggs to softened matzo and mix well.
- Add 1 teaspoon of oil to a 9-inch pan and heat to medium.
- Pour the mixture into preheated pan and cook on medium heat for about 10-15 minutes or until crust becomes a deep golden brown colour.
- After 10-15 minutes slide the Matzo Brei out of the pan onto a large plate. Cover it with another plate same size and flip. Add another teaspoon of oil to the pan. Now slide it back onto a pan uncooked side down.
- Cook 5 minutes on medium heat. Turn heat to low and cook for another 15-20 minutes.