Matzah brei means fried matzo in Yiddish.
This Passover breakfast tradition is the taste of scrambled eggs with toast all in one. The following is for two portions. It can easily be doubled, tripled, etc., but be sure to use a fry pan large enough to spread out the mixture.
4 sheets matzo
½ cup water, cold to room temperature
4 eggs, beaten
3 tablespoons butter
In a mixing bowl, break matzo sheets into 2- to 3-inch pieces; shape and size does not matter. This is a good job for one of the kids.
Pour water over matzo and combine by hand of the same kid. Allow to soak for about 3–5 minutes. When the matzo is moist and partially softened, pour off excess water, pressing gently into matzo. Add eggs into bowl and mix gently with a fork, allowing to soak for 5 minutes.
In a fry pan on low heat, melt butter.
Turn heat to medium and pour in egg-matzo mixture. Fry like an omelet for about 5 minutes, until bottom is golden brown. Turn over, lower heat and continue to fry for an additional 3–5 minutes, until brown.
Using the side of a wooden spoon, break up the matzah brei into various size chunks. Fry for an additional few minutes.
Eat with in-season maple syrup, last fall’s honey, fresh fruit jam or jelly.
Salt and pepper to taste.