Passover Recipe: Fried Matzo with Cinnamon-Sugar (AKA Matzo Brei)

Fried Matzo with Cinnamon Sugar

Fried Matzo with Cinnamon-Sugar

It’s amazing how something that tastes so awful can so easily be doctored into something that tastes so good. That’s matzo for you.

Eaten plain, matzo tastes like cardboard – completely bland and dry – but smear on a little butter and suddenly it becomes a delicious snack.

Fried matzo: soak matzo Fried matzo: drain matzo

So, if butter can transform cardboard into something edible, just imagine what eggs and sugar could do to it? Now you’ve got a truly delectable meal: fried matzo (AKA matzo brei).

This traditional breakfast dish is a staple in most Jewish homes during Passover, and in deli’s year-round. I’ve always eaten it sweet but have recently heard about savory versions with lox and cream cheese. I guess I’ll just have to try that next…

Fried matzo: add vanilla to eggs Fried Matzo: whisk cinnamon with eggs and vanilla

My first reaction when I made fried matzo this year was that it was a little too eggy, but afterwards I changed my mind and decided I liked it this way. The recipe calls for a 1 to 1 ratio of eggs to matzo, but feel free to add a bit more matzo if you prefer.

Also, I like to top mine with cinnamon-sugar (leftover from the very mandelly mandel bread) or just plain sugar, although maple syrup and honey are popular alternatives.

Fried matzo: mix matzo with eggs Fried matzo: frying

Finally, I cook the fried matzo in butter because I avoid margarine at all costs (it’s a personal choice), but it’s okay to substitute margarine if you need to for religious reasons.

Fried Matzo with Cinnamon-Sugar - serves 2

2 pieces matzo, halved

2 large eggs

1/2 teaspoon vanilla extract

Pinch cinnamon

Pinch of salt (unless using salted butter or margarine)

1 tablespoon butter

Cinnamon-sugar (combine 1/2 teaspoon cinnamon with 2 tablespoon sugar)

Place the halved matzo in a large bowl. Cover with warm water and let sit for 5 minutes. Flip over after 3 minutes. Drain.

Prepare the egg batter while the matzo is soaking: combine the eggs, vanilla, cinnamon and salt (optional) in a medium bowl. Whisk well. Once the matzo has been drained, break it into bite-sized pieces and mix it with the egg mixture.

Heat a large non-stick pan over medium-high heat. Add the butter. Once the butter has melted and the pan has become hot, add the matzo. Cook until the matzo and eggs are cooked through; use a spatula to “scramble” the matzo. Parts of the matzo should be a bit crunchy.

In a small bowl mix together the cinnamon and sugar.

Serve the fried matzo hot and sprinkle liberally with cinnamon-sugar.

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