Matzah brei, for those who don’t know, is like a matzah omelet and is traditionally eaten on Passover as a substitute for leavened breakfast treats like pancakes, waffles and French toast. It’s also commonly called fried matzah because it is traditionally cooked in a pan or skillet. For kicks, I decided to try baking it. No smell of frying oil in my kitchen, same great taste. I used vegan eggs but it still tastes authentic!
What you’ll need for one serving:
1 board of matzah
1/4 Just egg replacer
Small pinch of pink Himalayan sea salt
Small pinch of kosher or flakes sea salt
Preheat your oven to 400.
Spray or grease an aluminum-foil lined sheet pan.
Run one board of matzah under water, wetting both sides, and then break it into bite-sized pieces in a small bowl. Add the egg and Himalayan salt and combine. Pour the mixture onto the sheet in a thin layer and place in your oven for 4 minutes. Remove the tray and toss it around with a fork to avoid sticking.
Cook another 2-4 minutes depending on how well done you like it. Once cooked to your liking, sprinkle it with a pinch of kosher salt to finish.
I topped mine with a drizzle of raw agave and a few delicious Bada Bing cherries by Stonewall Kitchen. You can go savory or sweet on this one, from butter and more salt to maple syrup to confectioners’ sugar. It’s all good!