Reviewed: Apr. 19, 2009

Another classic recipe. Leave out the salt and pepper and sprinkle it with cinnamon and sugar or some jam for a deliciously sweet passover breakfast!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Nov. 6, 2008

Really good. Next time I will try it will some syrup or jam but I thought it was still good just the way it is. My picky son even ate it.

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23DAISYS

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Jun. 10, 2008

This recipe is great with tweaking. My Dad used to make this a lot for us growing up. Really play around with it until it is perfect for you. We eat it with my grandmother's homemade jam.

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Megan Blumenthal

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Jan. 14, 2007

I had only had matzo brei with unsoaked matzo. This was a nice variation. Good with maple syrup.

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AWO

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Sep. 20, 2006

I sauteed a little onion in butter, rather than oil, and added the matzo brei mixture when the onions were translucent to make a mixture that I enjoyed even more.

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Dee Joseph

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Reviewed: Apr. 19, 2006

My children really needed something new around the middle of Passover, and this fit the bill! My daughter has already asked if we can make this again after the holidays are over. We also liked it with sugar, but I can imagine how good it will be with maple syrup.

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Kree

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Rome, Lazio, Italy

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Reviewed: Oct. 16, 2005

Whenever i make matzo brei, i cook it in either butter or butter flavored Pam, and serve it savory with sour cream. If i serve it with jam, i never add sugar. It tastes perfect either way.

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2Yung2Cook

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 14, 2005

I make this recipe all the time....but I usually "fry" it in Pam, and I cover the "pancake" with sugar before I eat it. It is also good with jelly.

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cutediva

Cooking Level: Expert

Home Town: Pikesville, Maryland, USA

Living In: Potomac, Maryland, USA

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Reviewed: Dec. 3, 2004

I made this like a french toast and added vanilla and cinnamon and served with syrup. I am not Jewish, but this is pure comfort food for my husband. He liked the additions so much that he invited his parents up for breakfast. Even my mother-in-law asked what I did differently and she makes it for her husband this way. Also, I made this dish for my daughter's 5th grade class for their heritage day and only one small portion remained!

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Cassi

Cooking Level: Professional

Home Town: Pittsburgh, Pennsylvania, USA

Living In: West Palm Beach, Florida, USA

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Reviewed: Oct. 8, 2004

Always a favorite in our home. I like to double the recipe, add 2 Tbs wheat germ and 1/2 tsp vanilla. I generally use butter or butter substitute for frying, 1 Tbs per serving. Served with sour cream and maple syrup, this makes a great lunch for me and my 2 year old.

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ALBANYMOM

Home Town: Albany, New York, USA

Living In: Boulder, Colorado, USA

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Reviewed: Oct. 7, 2003

Make sure not to crush the Mazto too small, leave pieces bite size or bigger. I always make sure to add Cinnamon to this recipe for extra taste.

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OCTOBERFEST

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Reviewed: Mar. 31, 2002

Very quick and easy. As this is "Matzo French toast" it also goes well with maple syrup or honey, but don't use onion matzo for that.

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DRGGRAYSON

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Reviewed: Dec. 3, 2001

A great jewish favorite. As written this is just OK. I would make a few suggestions...use egg & onion matzoh if you have it. I use butter instead of oil and add some salt, pepper and cinnamon. This is still a rather bland dish (kids like it though). You can even add grated apples, dried fruit, etch to add some flavor.

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Rebslo

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Reviewed: Jun. 2, 2001

i would omit the oil for a higher rating. also, i suggest kosher matzo. i didnt try it w/ lemon or S&P, i stuck to the sweet side. im sure it would be great w/ brie and a great blanc de noirs.

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