April 7, 2015 | Posted by Sally Jackson
If you celebrate Passover, you probably already know the simple pleasure that is a warm plate of matzo brei. If you’re like me, and you’d never even heard of it (matzo brie? Like the cheese? No, BREI, as in rhymes with “fry”), then here’s a surprisingly tasty, homey new breakfast for you to try!
Like all beloved classic recipes, there are many opinions on how best to make matzo brei – scrambled or pancake-style, sweet or savory – and I have fallen right in with the one endorsed by my guide to Jewish cooking, Laurence Kretchmer. Yes, Laurence of the Latkes is back!
LK makes his daughter matzo brei all year long. They like it best in a pancake-scramble hybrid with plenty of little nooks and craggy spots for the cinnamon sugar to melt into the dish as it comes off the heat. They like their matzo brei sweet, always sweet...with a dollop of jam, for good measure!
Check out the video to see just how he makes it happen and then give it a go for breakfast. Happy Passover!