I grew up eating the sweet matzo brei my mom would make, with lots of sugar and cinnamon. But now, this version is my daughter’s favorite, whether it’s Passover or not. We get cheese curds from the farmer’s market, which gives reliable cheese pulls and melts perfectly. I prefer to use gluten-free matzo crackers, which makes it crunchier.
Ingredients
4 eggs
¼ teaspoon salt
⅓ cup whole milk
2 cups crushed matzo (I use gluten-free matzo crackers, they’re crunchier)
¼ cup cheese curds or shredded mozzarella
1½ teaspoons butter
Directions
Preheat the oven to 350°F.
Whisk the eggs, salt, and milk together and add the matzo. Cover the matzo pieces in the egg mixture so it soaks up the liquid.
Add the cheese curds to the bowl, breaking them into smaller pieces if needed. Give it a good stir to evenly combine.
Add a pat of butter to a frying pan over medium-low heat. Once the butter has melted, pour the matzo mixture in.
Use a spatula to push the edges in occasionally as the egg cooks. Once the bottom has mostly cooked, cover the pan for 1 minute so it steams the egg slightly.
Place the pan uncovered into the oven for 8 minutes, then broil on high for 2 minutes. Feel the top of it to make sure it’s done—it shouldn’t wiggle when you press on it.
Remove from the oven and flip onto a plate. Serve in slices.
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