Sweet and Savory Matzah Brei
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Objective fact #1: Matzah Brei is the most underrated Jewish food. It's easy to make, it's yummy, and it's not boring like other Pesach food.

Objective fact #2: Sweet Matzah Brei is better than savory Matzah Brei. Not up for debate.

But, the silly thing is, people always act as if these two variations are mutually exclusive, while in fact the opposite is true! If you're already making one, it's super convenient to make the other. This adds twice the excitement to plain old Matzah, a holiday staple known more for its cardboard-ness than its flavor.

To start, soak some squares of Matzah (2 per person) in water for 3 minutes. Remove the Matzah and pat it dry. It's ok if it falls apart!

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Next, make the batters, one for sweet and one for savory. Each starts with a base of 2 eggs and a quarter cup of milk. To make the sweet batter, add cinnamon, vanilla. To make the savory batter, add salt, pepper, garlic powder, and paprika.

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Drop the Matzah into the batters and fry in an oiled pan over medium heat. The cool thing about Matzah Brei is that it's up to you how much excess batter you choose to fry. Pieces with little extra batter will be more like french toast, and pieces with more extra batter will be closer to scrambled eggs. You really can't go wrong.

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Most Matzah Brei posts would close with an impassioned defense of either sweet or savory. Look at these pictures, and you know it's really impossible to decide...

Good thing you don't have to choose!

Sweet and Savory Matzah Brei

If you’re looking to add culinary excitement to Passover, you’ve come to the right place. Making both sweet and savory Matzah Brei is so easy with this recipe, you’ll never have to choose again!

Sweet and Savory Matzah Brei

Makes: 1 plate

Prep time:

Cook time:

Rated 5/5 based on 11 customer reviews
620 calories

Ingredients:
  • 2 sheets Matzah
  • 4 eggs
  • 1/2 cup milk
  • Pinch of cinnamon
  • Splash of vanilla
  • Pinch of salt
  • Pinch of pepper
  • Pinch of paprika
  • Pinch of garlic powder

Instructions:
  1. Soak the Matzah in water for 3 minutes. Remove and pat dry.
  2. Mix 2 of eggs and a 1/4 cup of the milk in a shallow bowl. Stir in the cinnamon and vanilla. Repeat with the remaining 2 eggs and 1/4 cup of milk, this time adding the salt, pepper, garlic powder, and paprika.
  3. Place the matzah in one of the batters, coating it thoroughly. Repeat with the other batter.
  4. Saute the battered Matzah in an oiled medium-heat pan for about 5 minutes, flipping to brown on all sides.