Skillet Matzo Brei with Cinnamon, Apple, and Raisins


An unleavened take on French toast, matzo brei is a breakfast food that can be savory or sweet. The appeal of this indulgent version that's easy to make extends well beyond Passover. This recipe comes from Gita Edelsburg, Monita Buchwald's mother-in-law.


  • 5 matzos, broken into 2-inch pieces

  • 2 large eggs

  • ½ teaspoon salt

  • ½ cup granulated sugar

  • 1 Granny Smith apple, peeled and diced

  • ½ cup raisins

  • ¼ teaspoon ground cinnamon

  • ½ cup plus 2 tablespoons vegetable oil

  • Fruit preserves, creme fraiche, honey, or maple syrup, for serving (optional)


  1. Place matzos in a bowl, and cover with water. Place a plate on surface to keep matzos submerged. Let stand for 5 minutes, and drain. Return to bowl.

  2. Whisk eggs and salt together in a small bowl. Add to matzo. Add sugar, apple, raisins, cinnamon, and 1/2 cup oil. Gently stir until combined.

  3. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Spread matzo mixture evenly in skillet, pressing firmly into pan. Cook, undisturbed, for 5 minutes. Carefully flip with a spatula, 1 piece at a time. (The mixture will break into 3 or 4 pieces.) Cook until golden brown, about 5 minutes. Spoon onto serving plates. Serve hot or warm with toppings if desired.

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