Matzah Brei

In honor of Rivka. Next time you’re home for Pesach, Rivka, I certainly plan on making this for you!


  • 2 matzot
  • 2 eggs
  • pinch each of salt and pepper
  • 1 Tbsp butter


  1. Break matzah into 4-8 pieces, place in a bowl, cover with cold water, and let soak for 3 minutes.
  2. Drain matzah and then squeeze out excess water with your hands.
  3. In a separate bowl, beat egg and add a pinch of salt and pepper.
  4. Add the matzah to the egg and stir.
  5. Melt the butter in a 7-8″ (or any size) frying pan over medium heat, pour in the matzah-egg mixture, and pat into a large pancake shape to fill the pan.
  6. Cook until golden brown, then flip and cook the other side – try about 4 minutes per side. Depending on what size pan and what size spatula you have, it might help to cut it into halves or quarters before flipping it.
  7. Cut into quarters and serve wedges plain or buttered or salt&peppered or sprinkled with cinnamon sugar, brown sugar, or pure maple syrup.

This recipe contains gluten. I’ve tried making it with gluten-free oat matzah, but it was too heavy and not enjoyable – if you can’t make this with regular matzah, make an omelette.

Recipe adapted from Evelyn Rose’s wonderful cookbook The New Complete International Jewish Cookbook. We have the 1992 edition, but her newest version is to be published in August.

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