Happy Passover!  I have been bread, pasta, and cake free for the last three days.  I even passed on a basket of bread and cookies at dinner last night.  Staying strong!

One of my favorite culinary Passover traditions is matzo brei: pieces of broken-up matzo mixed with eggs and fried up in oil as little cakes.  I grew up eating this deliciousness on a regular basis (not just for Passover), usually on Sunday mornings, as prepared by my Dad.  His matzo brei was always particularly crisp, salty, and impossible to resist.

This weekend, as a replacement for traditional Sunday crepes, I prepared a batch of Savory and Spicy Passover Matzo Brei.

Savory and Spicy Passover Matzo Brei


3 matzo pieces

3 eggs

1/2 teaspoon garlic

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon Szechuan pepper

1/8 teaspoon cayenne pepper

2 scallions, thinly sliced

olive oil for frying



1.  Break matzo into 1-inch pieces and set aside.
2.  Whisk together eggs with spices.
3.  Cover the matzo with warm water and allow to soak for 30 seconds.  Squeeze matzo dry.
4.  Combine matzo, eggs, and scallions.

5.  Heat olive oil in a nonstick pan over medium-high heat.

6.  Saute matzo brei about 3-4 minutes on each side or until golden brown.

Be sure to serve these immediately with a dollop of horseradish and sour cream.  You might want to season the brei with extra salt as soon as it comes off the pan.

Do you have a favorite matzo brei recipe?  Please share!

And speaking of matzo, be sure to read The Great Matzo Showdown by Hanna Raskin – I was a part of the testing and tasting panel for the article.

Happy Passover!

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