Matzo Brei

Matzo is unleavened bread. It came about during the time of exodus when the Jews were fleeing Egypt. They did not have time to let their bread rise and when it was baked it remained a hard flat bread. Who came up with the idea of soaking the stuff, adding eggs and frying it up, no one knows for sure. Whoever it was, thank you!

I grew up eating this dish, and any reason to eat it was good enough for me! This is really easy to make and is really good for breakfast or on a cool night for dinner. A lot of recipes call for adding herbs, but I like mine plain. My dad loved Matzo Brei served up with grape jelly; my husband likes this with raspberry jelly. This recipe is for two.

Ingredients
6 pieces of Matzo
4 eggs
2 tbs butter
water
Jelly, or Jam

Take the matzo and break into pieces and put in a large mixing bowl.

Break the matzo in a bowl

In another bowl, break the eggs and whisk.

Beat the eggs

Take the bowl with the matzo and add water to cover.

Matzo soaking in water

Let this sit for about 3-4 minutes. Drain making sure there is minimal water in the bowl.

The water has been removed from the matzo

Add the eggs, and stir well.

Add the eggs to the matzo

In a pan, heat the butter.

Melt the butter

Swirl it around the pan to make sure you have the surface covered. Add the matzo mixture and stir continually until the eggs are cooked through.

Fry up the matzo in butter

Serve with jelly, or salt.

Serve it up with jelly!

Enjoy!