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.
In another bowl, break the eggs and whisk. Take the bowl with the matzo and add water to cover. Let this sit for about 3-4 minutes. Drain making sure there is minimal water in the bowl. Add the eggs, and stir well.In a pan, heat 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. Serve with jelly, or salt.Enjoy!
[…] grew up eating Matzo Brei. There is just something comforting about a breakfast or dinner made with matzo…Add a little […]
A simple, quick and tasty meal. I like mine with jelly. Give it a try when your trying to think of something different to have.
I am so glad to see this recipe! My father used to make this each year and I always wished I knew how! I’ll be heading out for a box o’ matzo ASAP.