Matzah brei

Matzah brei (also spelled matzah brie or matzo brei) is a cherished dish in Ashkenazi Jewish cuisine, particularly popular during Passover. At its essence, it’s a delightful combination of matzah and eggs, fried to perfection. The term "brei" originates from the German word for "porridge-like mush" and in modern Yiddish, it translates to "fry."

This dish likely has its roots in North America, with the earliest recipes appearing in Jewish-American cookbooks in the late 19th and early 20th centuries.

To make matzah brei, you begin by soaking matzah in a liquid such as hot water or milk to soften it. Then, you mix the softened matzah with beaten eggs and fry the mixture in a skillet with oil or butter. One of the delightful aspects of matzah brei is its versatility. You can prepare it savory with ingredients like salt, pepper, onions, or sauerkraut, or sweet with additions like honey, cinnamon, cheese, or fruit. Popular toppings include jam, honey, cinnamon and sugar, syrup, applesauce, sour cream, yogurt, salt and pepper, or even garlic powder.

While matzah brei is a beloved Passover treat for many Ashkenazi Jews, those who follow the Hasidic custom of avoiding gebrochts (matzah that has come into contact with water) during Passover typically refrain from eating it. However, they might enjoy it on the eighth day of Passover outside Israel, since that day is of rabbinic origin rather than Torah-mandated. For those avoiding water, matzah brei can also be made by soaking the matzah directly in beaten eggs instead.