Paleo Matzoh Brie

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve * Paleo ~~

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There are two distinctly different schools of thought on matzoh brie.  The first, which I think is the more common of the two, is scrambled eggs with softened (with water) torn matzoh stirred in.  Sometimes there are also vegetables and savory stuff included.

I come from the second school of matzoh brie.  Pancakes.  I actually never knew that the first school existed until I was already well into adulthood and ordered matzoh brie at a restaurant.  Image how disappointed I was to be served a plate of scrambled eggs!  I confess I might have been rude to the waitress about not bringing me the right order but the manager came to disabuse me of MY mistake.

Through all these years I have stuck to my version of matzoh brie and whenever I invite friends over during Passover, this is what I serve.  In all modesty, this is the best matzoh brie anyone has ever tasted (even this Paleo one).

The toppings are also personal preferences (read that as:  whatever your mother served it to you with).  My mom served it with cinnamon-sugar.  In this I have deviated as I really like it with maple syrup or sometimes apricot preserves.  No matter what you eat it with…these are a real treat.  Enjoy!

Matzoh Brie

Before I was dairy free I would cook these in salted butter.    Now I use clarified butter (pure butterfat with none of the milky substances) or coconut oil.  Any oil would be just fine

1/2 cup milk (any kind you prefer, I use unsweetened cashew milk)                      

2 1/2 gluten free matzohs, crumbled

1 egg

Salt to taste

1 1/2 to 3 teaspoons clarified butter or coconut oil

Fresh fruit, maple syrup, cinnamon sugar, sugar, jam or preserves

Pour the milk into a medium bowl.  Microwave on high for 1 minute.


Add the crumbled matzoh to the milk and stir; let stand until milk is absorbed, stirring once or twice.

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Add the egg; stir until completely combined.  Stir in the salt.


Heat butter or oil in a skillet (1 1/2 teaspoons if you are using an 8-inch skillet for one big matzoh brie or 3 teaspoons if using a 12-inch skillet for 4 smaller matzoh brie)


Cook over medium high heat until browned on bottom; turn and cook second side until browned.


Place on serving plate(s) and serve with any of the following:  fresh fruit, maple syrup, cinnamon sugar, sugar, jam or preserves

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Serves 2

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