Matzo brei is made from matzo, the unleavened bread of the Jewish holiday Passover. Like French toast, it’s soaked in egg and fried. You can make it like a pancake and eat it with jam or syrup. Or make it like we do here, more like scrambled eggs, and eat it with salt and pepper. Either way it’s delicious.
- 2 medium-sized bowls
- Medium nonstick skillet
- 3 matzos
- 2 large eggs
- 1⁄4 teaspoon salt
- freshly ground black pepper
- 1 tablespoon unsalted butter
- Put the matzos in the bowl and break them into smallish pieces. Cover with hot water and set aside.
- Put the eggs in the other bowl and, using the fork, beat well.
- Pick up handfuls of the soggy matzo and wring it out, then add the wrung matzo and the salt and pepper to the bowl with the eggs. Stir well.
- Put the skillet on the stove and turn the heat to medium. Add the butter and heat until foamy. Add the egg-matzo mixture and cook, pushing it in and over from the sides with a spatula, and stirring constantly, until it looks cooked and mostly dry, about 2 minutes. Serve right away.
The Jewish holiday Passover commemorates the exodus (that means everybody left all at once) from Egypt, where the Jews were slaves. In the Bible, it says that the Jews left so quickly that their bread dough didn’t have time to rise — that’s what “unleavened” means. Matzo is a symbol of that experience.