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Stu's Matzo Brie

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Cheese/eggs Jewish Passover


  • 1 pk MATZOS
  • 3 Eggs
  • 1 c Hot water ;boiling or close
  • Salt to taste OPTIONAL
  • Salsa ;mix in while cooking


Heat up some water near boiling point. Break up a box or so of matzos in a large bowl, matzos should be in small bite sized pieces. When water is hot pour the water over the matzos softening them, turn it with a spatula or spoon crunching the matzos and making sure everything is soaked. Crack open the eggs and dump them into the bowl turning all the ingredients till all is coated. Spray the frying pan with oil to prevent sticking. Heat up the frying pan. When pan is hot empty the bowl into the pan. Stir the pan up once in a while to make sure all the ingredients, top and bottom get evenly cooked. Salt to taste while cooking don't use too much. If the ingredients look somewhat solid, 15 to 20 minutes, it is ready to serve. Serves 2-3 people.
I sometimes add Salsa to this to spice things up. Golds makes Salsa suitable for Passover.
Posted to MM-Recipes Digest V4 #10 by on Mar 29, 1999