Sweet or savoury, wet or dry – nobody can agree on a definitive way to make matzah brei, but we can all agree that matzah and egg are a winning (and extremely versatile combo), and a staple of the Passover repertoire in millions of Jewish homes worldwide.
Below are recipes for a sweet, pancake-esque matzah brei which we love at breakfast, and a savoury scramble which makes for a delicious, filling lunch or dinner which can be whisked up in minutes!
Both are only here to serve as a guide, and all ingredients can be swapped for whatever you have in the fridge or pantry, or whatever you are in the mood for. You could add blueberries or chocolate chips to a sweet brei or cheese to a savoury one. You could even forego all the dairy and make one with fried crispy chunks of salami if it takes your fancy! The possibilities are endless. Feel the freedom of Pesach, have fun and enjoy!
N.B. Both recipes below use milk, but this is easily substituted for water or can be left out altogether.
SWEET MATZAH BREI (Pancake style)
- 2 Matzah boards, crushed
- 3 Eggs, beaten
- 1/2 cup Milk (optional)
- 1 tsp Vanilla Essence
- 1/4 tsp Ground Cinnamon
- 1/2 tbsp Sugar
- Oil or Butter, for frying
- Mix together the eggs, milk and vanilla essence.
- Crush the matza into small pieces and soak in the egg mixture for several minutes.
- In a small pot mix together cinnamon and sugar.
- Heat a non-stick pan over medium heat and put in a large knob of butter (optional) and a little oil (to prevent butter from burning). Alternatively, just use oil.
- Pour the matzah and egg mixture into the pan and spread it out like a pancake. Dust with 1/2 the cinnamon-sugar, leave it for a few minutes and then flip over to the other side to cook for 1-2 more minutes.
- Serve when golden brown and cooked through.
- Top with yoghurt, fruit, honey, cinnamon sugar, chocolate spread, lemon zest or whatever other sweet toppings you prefer.
SAVOURY MATZAH BREI (Scrambled)
- 2 Matzah boards, crushed
- 2 Eggs, beaten
- Splash of Milk (optional)
- 1 Spring Onion, sliced OR 1/4 Onion, diced
- 1/4 Courgette, diced
- 1/4 Bell Pepper, diced
- 1/4 tsp Garlic Powder (or any herbs/spices of your choice)
- Salt & Pepper to taste
- Oil, for frying
- Mix together the eggs and milk, and add in whichever dry seasonings you choose.
- Crush the matza into medium pieces and soak in the egg mixture for several minutes.
- Meanwhile, heat a little oil in a non-stick pan over medium-high heat.
- Lightly fry off the onions, courgettes, peppers and any other vegetables you may be using.
- When vegetables are cooked to desired level, pour the matzah and egg mixture into the pan, spread out and mix with the vegetables.
- Continue frying, mixing regularly until the eggs are cooked through and the scrambled matzah brei is desired consistency.
- Serve and enjoy.