There is quite a bit of debate around Passover time as to what is the best way to make matzoh brei. Some say that the matzoh used for brei should be cooked whole (almost like a pancake), while others contend that a scrambled matzoh brei is best.
We fall into the latter category, and think that regardless of what your family tradition is (even if you don’t have one at all), you’ll be a fan of this one.
It’s perfect for a Passover breakfast.
And the topping choices for matzoh brei are endless. We like ours with cinnamon and sugar and sour cream, but jam, cottage cheese, even maple syrup are entirely acceptable.
We’ve even heard of people throwing in onions and mushrooms and topping with shredded cheese for a savory brei. Sounds pretty good to us, too.
6 sheets of matzoh
1 cup boiling water
2 tablespoons butter
Break matzohs in half. Soak in boiling water for about a minute until soft (don’t want to over soak, though, as the matzoh will get too mushy). Drain matzoh and break into smaller (about 2-inch) pieces.
Whisk eggs. Pour eggs over broken matzoh pieces and stir mixture together.
Melt butter in a frying pan and add matzoh and egg mixture. Stir often and cook until matzoh brei is less gooey and looks cooked.
Serve with any toppings you choose.
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