With cabbage, Polish sausage, and egg noodles, this quick and simple Polish recipe is a one-pot comfort food for your busy evenings created in the Instant Pot®.
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 1 matzo cracker
- 1 egg
- salt and pepper to taste
- 1 teaspoon vegetable oil
Instructions
- Take the matzo and break into small pieces into a bowl. Cover with hot water for a minute. Then squeeze out the water.
- In a small bowl, beat one egg with salt and pepper to taste and add to matzo. Mix well.
- Heat frying pan with a little oil. Pour mixture into the pan. Brown one side and turn over.
Reviews
should have cooked a little longer but great
– came across this by chance – so easy – so good – who woulda thunk – highly recommended! –
My Dad made this for me as a kid… but he didn’t SOAK the matzoh, he “baptized” (a little Jewish humour) it by sprinkling. And he used butter. This results in a slightly crunchier matzenbrei. Then he shook grated Parmesan cheese on top, and served it with a glass of milk (“no milk, no matzoh!” — great way to get kids to drink their milk!). A half-century later, I still make it this way.
I like more eggs so I added more but this was great, thanks!
This is a good base recipe to play with. My husband and I prefer an eggier version, so I use three eggs for two pieces of matzo. I saute onions in butter, sometimes adding sauteed bell peppers and/mushrooms as well if I have them on hand. For a sweet option, I like to peel and cut up apples and cook them in butter with cinnamon before adding the egg and matzo mixture.
I think this is a great recipe, but instead of putting cinnamon or sugar, you should put salt.
That was the way my mother made it when I was a child. I make it for myself now by running warm water over a couple of sheets of matzoh until I feel they are well soaked. Then break the matzoh into pieces (not too Small) then soak them in 2 scrambled eggs, fry it in butter and I prefer it with maple syrup even though I was brought up having it with sugar. It’s a great breakfast.
This is very close to how my mom made it. I like mine a little bit more “eggy” so I will do three or four eggs (beaten with a hand mixer) per recipe. I also use butter instead of oil. Delicious!
good starting recipe. my mother makes it with cinnamon, sugar and raisins in a whole or in patties, we make it with ketchup and yellow cheese, pizza matza brei.
I’m surprised nobody mentioned fruit! For a nice healthy breakfast add a pinch of salt, and some fresh berries it is delicious!
Make it with garlic, onions, and chopped chilis.
Was either too eggy or too dry the two times I made it. I think I’ll finish this box of matzos as individual pieces instead of cooked.
try this with lox and onion. Break up small pieces of nova scotia lox and saute onion in butter or just add to the egg mixture if you like. I run the matzoh over warm water very fast. Use 2-3 pieces and 1-2 eggs for 2 ppl. Delicious!
This is very simple and traditional recipe. I soak in warm water. You have better control. You don’t want it to soaky. I like it with just a little firmness. Let the egg mixture soak a little longer to soften completely. I use only oil. The very traditional way is to use schmoltz (rendered chicken fat). My grandmother made it that way. Definitely use a little minced onion. Fry the onion first then add the matzo mixture. This is the Russian way. My wife’s family is Polish and they separate the eggs and fold in the whites and serve with powdered sugar.
I soak the matzo pieces in cold milk for at least five minutes (rather than water). I leave out the pepper and fry it in butter, too. With sugar on top it is delicious!
Good recipe as written. However, I mix the eggs and the matzo together with salt, pepper to taste and about 1/4 teaspoon of garlic powder. Let sit for about 15 minutes to soften the matzo. As you’re cooking taste to make sure there is enough salt and pepper. That was my grandmother’s recipe and a family favorite.
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!
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.
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.
I had only had matzo brei with unsoaked matzo. This was a nice variation. Good with maple syrup.
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.