There are two Matzah Brie recipes here. They come from different areas of Eastern Europe. The first is more from Poland and the second is more Lithuanian.

1. 3 Pieces of Matzah
2. 2 Large eggs
3. 2 Tbs. water
4. 2 Tbs. sugar

1. Break up matzah sheets and put in bowl covered with water.
2. After the matzah has soaked 5 minutes, drain the water and then add the eggs and mix.
3. Add the water and sugar and mix.
4. Pour the mixture evenly in frypan sprayed with non-stick spray.
5. Cook over medium heat until the bottom turns light brown, about 4 minutes.
6. Flip matzah Brie and cook other side covered for about 3-4 minutes more.
7. Serve with cinnamon-sugar or jam.

1. 2 Pieces of Matzah
2. 2 Large Eggs

1. Break up matzah and place in bowl covered with water.
2. Soak the matzah for about 5 minutes until soft.
3. Add eggs and mix well.
4. Scramble as you would plain eggs.
5. Serve like scrambled eggs.

Variations: You can do almost anything you want with these recipes. The only thing we would suggest, is keep the first recipe sweet and the second savory. You could make the first one savory, but that would be less authentic.

You can add milk in place of the water in the first, and also add some of either to the second.

Add any extra flavorings or spices to the first recipe like cinnamon or nutmeg.

Be creative!

1. 2 eggs
2. 1/2 cup milk
3. 2 Tbs. sugar
4. 1 cup matzah Cake Meal

1. Beat the eggs, the milk and the sugar together.
2. Add the flour a little at a time and mix lightly until the mixture resembles pancake batter.
3. Do not over mix. You want the batter to be a little lumpy.
4. Heat a skillet or fry pan and spray with non-stick spray.
5. Pour scant 1/4 cups of batter on pan in little circles.
6. When batter starts to bubble on top, flip and cook about 1 minute more.
7. Serve with Passover syrup, sugar-cinnamon or your favorite jam