Matzah Brie (Fried Matzah)
All Comments For

Matzah Brie (Fried Matzah)

This recipe for French Toast was submitted by Britney on 6/14/2004. Click here to view the recipe.

Recipe number 1261.

Average Rating = 4 (out of 5)

By sheila montoya

Recipe Rating (out of 5):

Cinnamon and sugar can also be used as a topping.

Comment submitted: 3/26/2013 (#15477)

By myron

Good recipe. Crack matzoh into smaller pieces. Top with yogurt and cottage cheese, maybe some syrup or jam. Sprinkle pepper to taste. I use no milk or salt. MB

Comment submitted: 3/23/2013 (#15451)

By A shiksa

Recipe Rating (out of 5):

I have not made this in a long time, but will have some today! Love the arguments - can't be upset with them.

Comment submitted: 3/6/2013 (#15318)

By Moss

Recipe Rating (out of 5):

This recipe was delicious and easy to follow.

Comment submitted: 3/31/2012 (#13735)

By Susan Kay

Fifty years ago, a high school friend's mom was a proponent of Adele Davis. She made the sweet version of matzoh brei substituting Ak-Mak for matzoh, with yoghurt topping and maple syrup or jam. I just made it for myself this morning with one egg, 2 1/2 Ak-Mak segments, almond milk, 1 tsp organic sugar, Greek yoghurt and maple syrup.

Comment submitted: 3/13/2011 (#12285)

By MyMethod

Love Matzoh brie but if you soak matzoh under warm water you just have to do it for about 1 minute. Beat eggs do not add milk (yuck) salt and pepper and then when done sprinkle sugar over it... mmm good.

Comment submitted: 10/4/2010 (#11332)

By Kingman

Recipe Rating (out of 5):

A little dry but maple syrup solves that problem.

Comment submitted: 9/16/2010 (#11238)

By Josh

Recipe Rating (out of 5):

Sour cream, chive and salmon on top... or sour cream and your choice of jelly... that's how I grew up eating it.

Comment submitted: 5/8/2010 (#10464)

By emmess

Want to turn it into a gourmet treat? Make it exactly as written here but take some smoked salmon and chop it up into tiny, but distinct, bits and AFTER YOU PLATE THE MATZAH, sprinkle the smoked salmon on top. To die for. Good side dish is cottage cheese.

Comment submitted: 4/10/2010 (#10273)

Official Member: Team BreakfastBy zadroya (Team Breakfast Member)

Recipe Rating (out of 5):

This IS kosher for Pesach and also excellent by the way.

Comment submitted: 4/2/2010 (#10224)

By A. Nonny Mouse

Recipe Rating (out of 5):

Once flour has been reacted with water and rapidly baked into matzo, it is no longer subject to leavening. According to this argument, matzo and its derivatives are neither "leavened" nor "leavenable," and, therefore are permissible for consumption during Passover. A reading of the tractate Pesahim from the Babylonian Talmud (c. 500) makes it clear that in Talmudic times, matzo soaked in water was permitted during Passover; the Ashkenazi rabbi and exegete, Rashi (c. 1100), also indicates that this was unobjectionable (Berachot 38b).

Comment submitted: 4/2/2010 (#10223)

By Nasiaki

What is mathza brie and where I found it?

Comment submitted: 4/1/2010 (#10215)

By PiratedZombie

JUST SO YOU ALL KNOW This recipe is NOT KOSHER FOR PESACH! DONT eat it on Pesach!!!

Comment submitted: 4/1/2010 (#10213)

By Gianina

Recipe Rating (out of 5):

I'm not Jewish, but I love Matzah Brie. And this recipe worked great for me and my husband. I'm curious WHAT TOPPING DO PEOPLE USE? I've been told jam or maple syrup. I like it savory with just seasoning salt.

Comment submitted: 3/30/2010 (#10200)


I use boiled water, rather than cold, soaking for a matter of seconds, and then use 1 egg for 3 matzahs, and sprinkle with sugar once cooked. Either way, enjoy!

Comment submitted: 4/12/2009 (#7954)

By PghMike

Nice recipe, and I think it is better this way than with more eggs. One change I plan to make next time I cook it is to use half the salt.

Comment submitted: 4/11/2009 (#7939)

Official Member: Team BreakfastBy creativekatz (Team Breakfast Member)

Wow, why can't we all just get along. Let's sit and hug over some Matzoh Brei. Treat your neighbors as you would your Matzoh. Carefully and tenderly.

Creative Cooking Katz Woman

Comment submitted: 4/7/2009 (#7920)

Official Member: Team BreakfastBy Almighty (Team Breakfast Member)

With all due respect, I think you should delete the ridiculous comment by ELB. First, it's completely irrelevant to the issue, but that's just scratching the surface. More important, it doesn't acknowledge that both Matzah & Brie are not even English words, and that their spelling in English is phonetic. Such a small individual, ELB, to not be able to simply enjoy the information and feel the need to establish superiority. Grow up, jerk

Comment submitted: 4/4/2009 (#7901)

By chef esq.

Recipe Rating (out of 5):

1) Depending on taste, you can also use 1 egg to each matzoh. 2) 3 minutes is way too long to soak - it ruins to texture and won't absorb the egg - I suggest soaking for only 30 in the water and then let it sit in the egg for another minute or two before adding to the pan . 3) the matzos are not "broken in half," but rather broken in to quarter and half-dollar size pieces. 4) it's brei, not brie.

Comment submitted: 7/27/2008 (#5975)


You should know "matzah" is spelled "matzoh" and that it's matzoh BREI, not brie.

Comment submitted: 5/5/2008 (#5199)

By SchwartzBird

When I make the fried matzah for breakfast, my husband adds maple syrup. I'll put pepper rather than salt, and instead of butter, I use Olive Oil. Fried Matzah also makes a great dinner or lunch. Add veggies. I also make a pesto sauce to add to the fried matzah and vegetable mixture.

Comment submitted: 4/9/2007 (#2116)

By sarsar

Recipe Rating (out of 5):

Very good. Perfect for passover.

Comment submitted: 4/9/2007 (#2113)

By Variation

Recipe Rating (out of 5):

I added sugar instead of salt. It tasted awesome!

Comment submitted: 4/8/2007 (#2089)

By Debs

Recipe Rating (out of 5):

Thanks! Great recipe.

Comment submitted: 4/7/2007 (#2077)

By Phil

Recipe Rating (out of 5):

Depending on your fried matzah taste preference, you may want to soak in water for less than 3 minutes. I found 3 minutes of soaking to be a little too much and made the matzah too soggy.

Comment submitted: 4/6/2007 (#2068)

By ironChef

Recipe Rating (out of 5):


Comment submitted: 1/29/2007 (#1359)

Official Member: Team BreakfastBy tracy0331 (Team Breakfast Member)

Recipe Rating (out of 5):

It's also awesome with some salt and pepper and grape jelly - YUM!!

Comment submitted: 10/14/2006 (#498)