Observing Passover means constantly dealing with the age-old dilemma—”How
do I eat within the guidelines of the holiday and feel somewhat
satisfied without over-relying on a million kinds of reconstituted
That said, matzah brie
(brie, rhymes with eye–it bears nary a relationship to the French cheese)
is a family-friendly—and extremely easy to whip up—favorite.In fact, I
just heard that a non-kosher diner in the neighborhood has put it on their menu
as a Passover-themed seasonal treat.Be warned–this is in no way a heath
food–just one of those traditional comfort foods that has stood the test of
time…there are also a million ways to make it, and all of the measurements can
be altered to taste.
Matzah brie is one of my husband’s prized specialties–so I backed him into a
corner and made him talk me through his recipe to offer a point at which a
matzah brie novice could start. He grew up eating it with G’vina Levana, an
Israeli cheese similar to sour cream, and is always horrified that I eat it
About 2 adult portions and 1 child portion
1 medium white onion (or 1/2 large white onion), chopped
Handful of mushrooms,
2-2 1/2 matzahs (regular
or whole wheat)
5 large eggs, beaten
About 1/2 Tbsp butter
2 Tbsp olive oil, for frying
Salt & pepper to taste
Grated mild cheese
Ketchup and sour cream for
1. Saute onions in hot pan until brown. (If using mushrooms, add them when the
onions are just beginning to brown.)
2. Rinse matzah
under warm water and set aside until onions are ready.Matzah should
have lost it’s crunch, but not be a mushy mess.
3. Break matzah into 1-2
inch pieces and add to onions in pan.
4. Stir for a minute to
dry out matzah and combine flavors.
5. Lower heat to medium.
6. Add eggs to matzah and
onion mixture, and scramble until it reaches desired consistency (length of
time depends on whether you generally like your scrambled eggs wet or dry.)
7. Sprinkle with salt and
pepper to taste and top with optional cheese.
8. Serve with ketchup
and/or sour cream.
–Jessica Kobrin Bernstein,