Why do I only make matzah brie during Passover? I truly love it. I heat up my frying pan and make it at least twice each year. And I always make enough to last two days. But once the holiday is over, my desire for matzah brie disappears.
I have learned over the years that not everyone makes matzah brie the same way. Nor do they call it the same thing. I say matzah brie, others say matzah briet or matzah brun. There might be even more names.
My husband’s cousin would break a piece of matzah in half and soak both halves in a egg mixture before deep frying them. It was delicious, but not my style at all.
I wonder if the area of Europe a family came from or perhaps where in the USA they settled impacts how the matzah brie is made?
Making matzah brie is something I learned as a child. In my family we make the same batter we do for French toast. Eggs and vanilla mixed together. Then we run the matzah under water, breaking it down to smallervand smaller pieces till we crumble the matzah into the batter. The number of matzah we use is determined by the number of eggs we use; about two pieces of matzah for every egg.
I then take the mixture and place it into a frying pan that I have place a small amount of oil and have preheated. I smooth out the top of the mixture and make sure I fill the entire pan. Then it cooks. I like mine golden brown. I use a spatula to divide it in half to easily turn it. Then cook the other side. The smell is enticing.
Finally I cut it to smaller pieces and I am ready to eat. In my house there is just one way to it eat, with sugar sprinkled over the top. I know some use syrup, but I am a sugar purest.
Another delicious Passover memory. But I know when the holiday passes, I will once again crave my Sunday morning challah French toast. All thoughts of matzah brie wil be gone till next spring!
Hope everyone is having a zissel Pesach!
zicharonot 
Guess what we are having for dinner tonight? Usually I make matzah brie the morning after the seders, but this year no one wanted it, so I waited and now we will have it for dinner. Almost all the seder leftovers are gone, and I am sick of those that are still in the refrigerator!
But I make it differently—not sweet. I soak the matzah for a bit until it’s softer (not mushy), break it into a couple of eggs (usually one piece of matzah for two eggs per person), then cook in a pan like scrambled eggs. We use salt and pepper, not sugar. Interesting how there are so many styles of matzah brie! I grew up with my mother’s recipe, which she learned from her mother, who learned from hers—who grew up in Galicia.
I think Harvey’s mother made it more like you do—but not sweet. But more like a pancake than mine is.
Now I am hungry. But I am ALWAYS hungry during Passover! Nothing seems to satisfy me.
But we are more than half way there! Enjoy your matzah brie!
I have seen the scramble egg one once. Enjoy it. I had it for breakfast today and I have enough for breakfast tomorrow.
It was good! (We ate early so we can get to a movie tonight.)
We still have leftovers from Seder. Enjoy the movie.
Thanks—going to see The Zookeeper’s Wife
It is on our list.