In our house, Matzah Brie is a year round event! But since it’s Passover, I would like to share my recipe with you! Some people like a pancake style and some like their’s scrambled, but ever since my boys were little they have liked it scrambled, so that’s the way I have been making it for years! The recipe is the same regardless …..just a matter of the way you cook it! I drizzled with my warmed strawberry blueberry chia jam and powdered sugar.
4 sheets of matzah (I use Whole Wheat to make it “healthy”)
3 eggs, scrambled (egg whites work too, but tastier with eggs)
1/2 cup (approximately) of boiling water to soften matzah
1 teaspoon cinnamon sugar (or just cinnamon, but cinnamon sugar is better)!
1 teaspoon confectioners sugar (optional)
1 dash of salt
1/2 tablespoon butter or oil (any type you prefer)
optional toppings: cinnamon sugar, confectioners sugar, any fruit preserves, maple syrup or agave syrup.
Break matzah into small pieces and place in a mixing bowl.
Add water, mix and cover bowl for 1 minute.
Add scrambled eggs, salt and cinnamon sugar.
Melt butter in non-stick pan over medium heat.
Add matzah/egg mixture to pan and allow mixture to set for about 30 seconds before scrambling so that it gets a nice crust. Continue scrambling until it is cooked through, about 2-3 minutes.
Remove and transfer to plate.
Sprinkle with confectioners sugar* and serve! EnJOY!
*optional topping suggestions: maple syrup, agave syrup, cinnamon sugar or your favorite preserves.