To be honest, Passover can get old fairly quickly. For my kids, it’s a struggle to find foods that they are “allowed” to eat on this holiday. My daughter has compromised. She’s decided she just won’t eat bread. However, my son is devout. He’s reading the ingredient labels in his foods to make sure he’s not “breaking Passover.” It seems for me, the most challenging meal to prepare is our carb-laden breakfasts. The idea of eating matzoh for breakfast and school lunch for eight days seems daunting for a kid. One of my favorite recipes of mom’s is her Matzoh Brei.
I remember I’d watch her preparing this dish the weekend of Passover with a huge sigh of relief. It’s one of my favorite dishes (outside of the Matzoh Kugel). If your family likes eggs and matzoh and cinnamon and sugar, you’re in luck. This dish is part sweet, part savory, with just the right amount of soft crunch. I’d recommend using egg matzoh or onion matzoh for the base and feel free to add in apple slices and any other dried fruit.
makes 1 serving
- 1 egg
- 1 tablespoon of cinnamon; 1 tablespoon sugar mixed
- salt and pepper to taste
- Take the matzo and break into small pieces into a bowl. Cover with warm water for a minute or until it becomes soft. Squeeze out the water by pressing on the matzoh with paper towels.
- In a small bowl, beat one egg and add to matzo mixture. Be sure to mix well.
- Heat frying pan with a butter on medium heat. Pour mixture into the pan.
- Cook, stirring occasionally until eggs cook through and matzoh turns light brown. (If you’re making an omelette versus a scramble, wait for eggs to begin to cook through before flipping the batter. It’s likely that your egg batter will break in half due to the weight of the soaked matzoh pieces.)
- Sprinkle cinnamon and sugar over top and mix one last time.
- Serve immediately. Add salt and pepper to taste (as well as any dried fruit like raisins, cranberries)