Matza Brie/Fried Matza
photo by May I Have That Rec
- Ready In:
- 3 sheets matzos
- 3 eggs
- salt and pepper
- butter or margarine (for frying)
- salt and pepper
- boiling water
- 1 tablespoon sugar (optional)
- 1 tablespoon apple juice concentrate (optional)
- jelly or sour cream
- Break matza into bite size pieces and place in large bowl.
- If you like sweet matza brie as we do you can add the sugar and/or apple juice concentrate at his point.
- Slowly pour boiling water over the matza until matza starts to get soggy, but not soaked.
- About 1/2-1 cup of boiling water.
- I usually pour half, stir and wait a minute to see if it needs more.
- Beat eggs and add to matza mixture.
- Season with salt and pepper.
- Heat frying pan with oil/butter/margarine and place entire mixture inside.
- You can cover and let it fry on a low heat and then try to flip whole or in sections when it has set.
- My family likes that I fry it liked scrambled eggs and it is separate and clumpy.
- Serve with sugar, jelly or sourcream.
Questions & Replies
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I first use a "portable stick-mixer" to foam-aerate/fluff two eggs after adding 2 tsp almond flavoring. I then add 1/4 apple w/skin in small 1/4 inch pieces, 1 Tbl chia seeds, sprinkle of salt. After removing from iron skillet, I sprinkle poppy seeds and sweetner (I am diabetic) during Passover and maple syrup after Passover
I am sure this is very tasty and I am anxious to try this. The only way I have had Matzo Brie is with maple syrup. My mother-in-law of 85 years of age taught me how to make Matzo Brie according to this recipe except without salt and pepper. We make it more on the lines of French Toast. Soaking the matzo is so very important!!! Thanks for sharing this. BTW, I live in Virginia and have never had a problem finding Matzo, although, I do enjoy the bagels from NY much better than the ones we get in VA, must have something to do with the water, lol!