Matza Brie


There are two Matza Bries here. The first is my favorite, but neither is less authentic. They come from different areas of Eastern Europe. The first is more from Poland and the second is more Lithuanian.

3 Pieces of Matza
2 Large eggs
2 Tbs. water
2 Tbs. sugar

Break up matza sheets and put in bowl covered with water. After the matza has soaked 5 minutes, drain the water and then add the eggs and mix. Add the water and sugar and mix. Pour the mixture evenly in frypan sprayed with non-stick spray. Cook over medium heat until the bottom turns light brown, about 4 minutes.
Flip matza Brie and cook other side covered for about 3-4 minutes more.

Serve with cinnamon-sugar or jam.

Matza Brie 2

2 Pieces of Matza
2 Large Eggs

Break up matza and place in bowl covered with water.
Soak the matza for about 5 minutes until soft. Add eggs and mix well. Scramble as you would plain eggs. Serve like scrambled eggs.

Variations: You can do almost anything you want with these recipes. The only thing I would suggest, is keep the first recipe sweet and the second savory. You could make the first one savory, but that would be less authentic.

You can add milk in place of the water in the first, and also add some of either to the second.

Add any extra flavorings or spices to the first recipe like cinnamon or nutmeg.

Be creative!