Matzo brei

[Dilbertian]

Are you in the 'break the matzo into small pieces and fry in the mixture in dollops' camp, or the 'soak large pieces of matzo and fry each separately camp'?

I'm a large piecer, though if you served me dollop-style brei I would gratefully and happily eat them.

Is there a Sephardi equivalent?

I've never had matzo brei! Not sure it's a thing in my European home country.

And not sure about Sephardi but don't think there is an equivalent for Iraqis anyway! I suppose as they can eat rice there's no need for so much matzah based stuff

Large pieces here.

What, if anything, do you put on your matzo brei? I think toppings should be savoury, but DH puts jam on his!

Big piece matzo brei are like French Toast for Passover.

Anything that goes on a sweet pancake goes well on matzo brei. Sugar and cinnamon are a good combo, as are maple sugar and unsweetened whipped cream.

A good savoury recipe is to replace the milk with stock (or add veg stock to the milk) and mix defrosted frozen chopped spinach with the egg.

My mum's matzo brai is delicious. It's essentially the whole pan with big chunks of matzo and then split into portions. Cinnamon, lemon and sugar all the way. Yum.

Definitely small pieces!! My late mum’s version was great. I have never quite been able to replicate it but I still love it

Large pieces absolutely!
Soak layers of matzah in milk overnight and then cut into rectangles , dip in egg and fry.
Eat with Greek yoghurt or cream cheese Olives and Pickles! Delicious!

I've never tried soaking the matzo for that long. Doesn't it disintegrate? Do you have to squeeze it before dipping it in the egg?

Oooh no.
Soak them layered one on another (I usually do about 5) then cling film on top with a weight on that like a pan with a tin in it.
Next morning unwrap,
Drain any liquid and cut into rectangles then dip and fry.

small pieces and just salt. Love it on pesach, wouldn't touch it the rest of the year!

How deep is the milk when you begin soaking?

(I'm going to have to try this!)

@Dilbertian I usually soak each piece in the milk and then pour about 1/4 cup over the 'stack' before wrapping it all in cling film.
(Basically I put cling film into the base of a large pyrex and then add the matza slices then)

I remember sweet pancakes many many years ago, my grandma and aunty frying them, then icing sugar and all the children trying to grab them before anyone else getting a chance!. Do you have a recipe for them?