Ken Levine’s Traditional Matzah Brei


6 eggs

1/2 cup whole milk

Salt and pepper, to taste

Pinch of cinnamon

1 box matzahs, regular or whole wheat

2 tablespoons butter, for frying

Fruit jam, preserves, or maple syrup, for serving


In a large bowl, whisk together 6 eggs and 1/2 cup whole milk. Add salt and pepper, to taste, and a pinch of ground cinnamon.

Break matzahs into irregular sized pieces over egg mixture. Add matzah pieces to egg mixture and let soak for 10-15 minutes (if using whole wheat matzahs, let soak 15-20 minutes.) Transfer matzah-egg mixture to a colander and let excess egg mixture run off.

Heat butter in a large skillet over medium- high heat.

Add matzah mixture and cook for 3-4 minutes without turning (this will help develop a nice crust on the bottom.) Then turn matzah mixture a few times over the next 8 minutes, or until done (the internal temperature of the Matzah Brei should 160 degrees.)

Serve with your choice of jam, preserves, or maple syrup.