My Mother’s Matzah Brei
Stephanie Nissani shares her favorite matzah brei recipe.
I was first introduced to my mother Isabelle Shavit’s great recipes for matzah brei while sitting in our kitchen in Israel at the age of 6, and I loved it so much. Eating it brings back childhood memories.
I don’t know where she got it. The way I know my mother, she takes one form of recipe and improvises the rest. It always comes out very delicious. Great for breakfast or lunch.
2 matzah boards
3 tablespoons unsalted butter, melted
4 large eggs, beaten
1 tablespoon water or milk
1 tablespoon of coconut oil for frying
Fine sea salt, large pinch, more to taste or less if making a sweet brei.
For carmelized apple topping, optional:
2 tablespoons sugar
3 tablespoons butter
Cinnamon, pinch or to taste
In a large bowl, whisk the eggs well. Add the matzot, broken into small pieces, the milk/water, melted butter, and salt, if needed, depending on whether you are making sweet or savory matzah brei. Stir everything well.
Coat a large skillet with coconut oil. Pour in the matzah mixture and let it sit, stirring occasionally to form small pieces. Turn pieces so all sides are browned.
To make a savory version, top with a dollop of sour cream or crème fraiche and a pinch of black pepper and chives, to taste.
If you want to make a sweet version, you can top with caramelized apples. Cut apples lengthwise. Add cinnamon and sugar and sauté over butter until apples are brown and crispy.
You can also top your matzah brie with honey or maple syrup, whipped cream or ice cream, or bits of pecans.
Matzah brei is delicious hot, but can be eaten cold too. Enjoy!