Small-Batch Matzah Brei

welcome to “next year in person”: the sunday-after-passover edition! in which i indulge my wildest brunch fantasies and proudly sprinkle an extra two tablespoons of sugar over my cinnamon matzah brei in full view of my instagram audience. let’s just say there were more than a few concerned DMs this morning.

anyway! for my fellow quarantined-all-by-yourself friends out there, this one’s for you. it’s a super pared-down matzah brei recipe that makes just one (1) serving of the sweet, cinnamon-y stuff (and can easily be tailored to a savory version too!). not only does it just make more sense to cook less when you’re not feeding a crowd, but i’m also hopeful this tinier version of the recipe will help you conserve your eggs, matzah, and other pantry staples as we all prepare to stay put in our homes.

so. what is matzah brei, a very sad, very hungry 12% of you ask? it’s delicious, is what it is. if you’ve never had it, prepare to have your mind blown. the first mind-blowing thing is the taste. the second mind-blowing thing is the fact that the “brei” part rhymes with “sky” and not “sea.”

the more you know.

this magical concoction is commonly eaten as a breakfast food during the days of passover, and it’s typical to grow up eating either the savory (black pepper, chives, caramelized onions) or sweet (cinnamon, sugar, sometimes maple syrup) variety, depending on the preferences of your household. for better or, well, much worse, i was personally brought up with an insatiable appreciation for all things sweet and sugar-coated. unsurprisingly, the matzah brei i give you today is just that—sugary-sweet, with a little cinnamon kick to balance it out.

YUM. it’s so good. here’s how to make it happen:

small-batch matzah brei

makes one serving

what you’ll need:

• 1 large egg
• 1/4 cup milk, plus 1 tablespoon, divided
• pinch of salt
• 1/2 teaspoon cinnamon
• 1 teaspoon sugar
• 1 sheet matzo
• 1/2 tablespoon butter
• extra cinnamon, sugar, or powdered sugar, to garnish (optional)

what you’ll do:

1. crush the matzah into 1/2-inch pieces and add to a medium bowl containing the 1/4 cup milk. let stand for a minute or two until the matzah has softened and soaked up most of the milk.
2. in a separate medium bowl, whisk together the eggs, 1 tablespoon milk, salt, cinnamon, and sugar.
3. pour the soaked matzah pieces (plus whatever milk remains) into the bowl containing the egg mixture. mix to incorporate.
4. heat butter in a medium frying pan over medium or medium-high heat. pour the matzah-egg mixture into the pan. cook for just over a minute, not longer!
5. plate the matzah brei and garnish with cinnamon, sugar, or powdered sugar, or all of the above if you’re feeling wild. some people like to pair their matzah brei with maple syrup, honey, or applesauce. eat warm and enjoy!