For Chocolate Lovers only

Fried Matzo

Tips: I think this is sometimes called "matzo brie", but when I was younger I couldn't understand in what fashion people could combine matzo with a French cheese! Anyway, it is an easy dish to prepare—nice for a brunch or supper. You'll need matzo, of course; you can use the plain unsalted variety, but I like to use egg matzo here. If you can find a chocolate syrup that is kosher for Passover, I'd use it; just make sure to warm it slightly before pouring it on the matzo brie (this can be done at medium power in a microwave for just a few seconds). Otherwise, use the very simple chocolate sauce from the recipe I give below.

Yield: 2 to 3 servings


    Chocolate Sauce:
  • 4 ounces good-quality semisweet chocolate, very finely chopped
  • Few grains of salt
  • 1/2 cup heavy cream
    Fried Matzo:
  • 5 eggs, graded "large"
  • About 1-1/2 quarts water (the exact amount isn't critical)
  • 4 egg matzos (4 to 5 ounces total), broken into bite-size or slightly larger pieces


Make the chocolate sauce first: combine chocolate and salt in small heatproof bowl. In small saucepan over low heat, heat cream until very hot, stirring occasionally. Pour half of hot cream over chocolate; allow to stand for a minute or two, then stir or whisk gently until smooth. Gradually add remaining hot cream, stirring or whisking gently until smooth after each addition.

If you wish to make this sauce ahead (it can be stored for up to a week in the fridge), once it is done, cool briefly, then chill. Reheat only the amount you'll need over simmering water on low heat; stir often just until warm (alternatively, heat the amount you'll need at medium power in a microwave for very brief intervals, stirring well after each, just until warm).

Scant 1 cup

For the matzo brie: have ready a colander and a 10 inch diameter, heavy-bottomed frying pan (the sides should be about 2 inches high). Into a large heatproof bowl, place the eggs and beat with a fork to combine well. Set aside briefly.

Bring the water to a boil in a 2 to 2-1/2 quart saucepan. When it boils, remove from heat; add matzo pieces. Count to ten; immediately turn mixture into colander and drain throughly.

While mixture drains, if frying pan is not nonstick, place a couple of teaspoons of butter (unsalted is best) into the bottom (do this off the heat). Turn the well-drained, still hot matzo into the beaten eggs, stirring throughly with a large spoon.

Heat the frying pan over medium heat until butter is hot and bubbly (if the pan is nonstick, a few drops of water scattered into it will "dance" briefly before evaporating). Add egg-matzo mixture. Reduce heat to medium-low.

Cook, turning frequently with broad-bladed spatula, until done to your preference. Serve immediately with warm chocolate syrup or sauce.

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