What’s Passover without matzo brei? I don’t think there has been a year when I didn’t have it growing up or make it for my own family. If you live in New York, you can sometimes find matzo brei on the menu year round in some diners. It’s pretty much a staple during the holiday. When it comes to this delicious crispy fried matzo and egg mixture, everyone has their own way of making it and eating it. Some people like it more eggy, some crispier, some people make it more like a scramble, while others leave it whole in the pan and flip it so it comes out like a beautiful crisp round pancake. I have even seen recipes that fry it with onions. I’m not sure that qualifies as a true matzo brie, but does sound very good and maybe worth a try one day.

Then there are the toppings. I’m a cinnamon and sugar girl, my sister Francine is the jelly girl, and sister Rochelle likes it plain. Today I my son decided it tasted kind of bland! “Well, did you put jelly on it” I asked? No. “Did you put cinnamon sugar on it.” No. “What about maple syrup” I inquired. When I turned around, he put two of the three toppings on and said “wow! this is delicious!” So as you can see, there are definitely different ways to cook and eat this crispy fried matzo so… Enjoy!

4 boards of matzo
4 large eggs
½ teaspoon of salt
1 cup water
2 or 3 tablespoons vegetable oil (today I used avocado oil)
Cinnamon sugar, jelly or maple syrup*

In a mixing bowl, break the matzo into small pieces about 2” or so. Bring the water to a boil and pour over the matzos. Quickly toss the matzo then drain thoroughly and put in a bowl. In another bowl, beat the eggs with a fork, add the salt. Pour over the matzo and mix.

Heat the oil in a 10” frying pan. Put in enough oil just to coat the bottom of the pan, about 2 or 3 tablespoons. When the oil is hot, add the matzo. Today I used avocado oil.**  Don’t stir, brown on one side and then turn, breaking into pieces as it cooks. Makes about 3 to 4 servings.

*As for the maple syrup, it has to be real maple syrup to be used during Passover. I don’t know why anyone would use the fake stuff anyway. While I know the price is considerably different, a little goes a long way and there are so many stores now that sell a larger and more economical size. The taste is completely different; there is no comparison at all. So go with the real at all times! If there was anywhere you should splurge on an ingredient, this is the place!

** Avocado oil is my new favorite oil to cook with. It has a higher burning point, the taste is very mild, and it’s one of the oils that is really good for you. On Passover, the type of oil used becomes important since most people use corn, canola and soybean oils year round. These are not kosher for Passover. The more familiar to Passover are cottonseed oil, grape-seed, olive, walnut or safflower oil. More recently coconut oil, and avocado oil have been quickly rising as the healthier oils to use next to olive oil. I like them both because of the purity and taste. As with everything, check with your rabbi, and only use what you feel comfortable using.