Anne Shooter’s Matzo Brei

WHEN I was little, matzo brei — which is essentially eggs scrambled with matzo crackers — meant it was Passover. For breakfast, for a whole week, it was matzo brei every day, and I loved it.

It was only when I was older that I realised how many variations there are of this dish. In my house it was always savoury, but other recipes suggest it should be sprinkled with sugar or served with apple sauce and sour cream or even, God forbid, jam!

It can also look like a frittata or an omelette, but this is the way I had it and the way I serve it to my daughters. The only tradition I have broken is that I make it all year round because it’s too good to save for Passover!

* Taken from Cherish (Headline Home, £28)


  • 4 matzo sheets
  • 4 eggs, beaten
  • 1 tbsp sunflower oil
  • Salt and freshly ground black pepper


Fill a bowl with warm water. Crush the matzo into the water into pieces roughly the size of a postage stamp.

Leave them for one minute, then drain the water away, pressing the matzo against the side of the bowl to squeeze out the liquid. Pour the eggs over the matzo and season well with salt and pepper.

Mix well to combine. Heat the oil in a frying pan over a medium heat. Pour in the egg-soaked matzo and cook for about five minutes, stirring, until the eggs are cooked and the matzo has turned crisp in some places. Serve immediately.

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