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MATZO BREI - Miles G. Jackson (Endlings)

"This was made every Passover, the morning after the first seder, by my great-aunt Esther. When I make it for myself now, the smells and tastes bring back the departed and connect me to a long line of people who made due with what they had."
Prep Time 5 mins
Cook Time 5 mins
Course Breakfast & Brunch
Cuisine Ashkenazi Jewish
Servings 1


  • Stove


  • 1 Egg
  • 1 Matzo sheet
  • A Splash Boiling Water
  • Oil or Butter
  • Salt
  • Honey


  • Break up a sheet of matzo into a bowl
  • Pour just enough boiling water over the matzo pieces to soften it, lightly press matzo down with a fork (there should not be much excess water)
  • In a separate bowl, beat the egg
  • Once matzo is softened, pour in the beaten egg with the matzo and mix
  • Heat a pan with oil or butter, and pour in the mixture
  • Fry until golden brown (flipping is optional, but note that matzo brei rarely will look as good as it tastes)
  • Sprinkle with salt and drizzle with honey


There are many strong opinions among Ashkenazi Jews about whether this dish should be sweet or savory, so there are many variations. This is the version I grew up with, which embraces the sweet and the savory, and is therefore the correct way to make this.
Keyword Dairy-free, vegetarian, can be made gluten-free with gluten-free matzo