Matzah Brei


Preparation info

  • Difficulty


  • Serves


Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

This is how my grandmother made this traditional recipe that’s like a scrambled French toast made from matzo crackers. It is eaten especially during Pesach (Passover) to celebrate the emancipation of the slaves. Power to the people!

Preparation time: 15 minutes
Cooking time: 10 minutes


  • 300 g (10½ oz) matzo crackers
  • 4 eggs
  • 125 ml (4 fl oz/½ cup) milk
  • ½ teaspoon ground cinnamon
  • 1 pinch salt
  • 1 teaspoon sugar
  • 40 g ( oz) butter
  • 2 tablespoons neutral cooking oil



With your hands, break the matzo crackers up into bite-sized pieces. Soak the broken matzo in cold water for 5 minutes. While the matzo is soaking, combine the other ingredients, except the butter and oil, in a bowl, mixing with a fork or whisk. Drain the soaked matzo in a colander, then place it in the egg– milk batter and let it soak until most or all of the mixture has been absorbed. Drain off any excess liquid in a colander.


In a frying pan, heat the butter and oil over medium heat — you want enough to just cover the surface. When the butter and oil start to sizzle, add the matzo, spreading it out so the matzo is no more than one or two layers thick. Depending on the size of your pan, you may need to cook it in batches. Flip and separate the matzo so it’s slightly golden and scrambled on both sides. This takes about 5 minutes. Serve hot with jam or other sweet toppings. Personally, I like to mix in obscene amounts of jam.