Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Marc Meyer's Matzo Brei Recipe
By
Laren Spirer
Published Apr 23, 2008
Modified Apr 25, 2008
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
By
Laren Spirer
Published Apr 23, 2008
Modified Apr 25, 2008
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
Restaurateurs Marc Meyer and Vicki Freeman took some time out of their hectic brunch schedule at Five Points to cook up some matzoh brei, a traditional Passover dish. They generally don't limit their matzoh brei eating to the Passover season. "We eat it all the time," says Vicki.
At their house it is generally served plain, although Vicki admits to eating it with applesauce and sour cream when she gets it at Shopsin's. Marc recommends using standard passover matzoh -- no egg or whole wheat versions, but notes that the Israeli shmura matzoh requires a bit more soaking.
(Recipe after the jump!)
Marc Meyer’s Matzoh Brei
Serves 4
Ingredients:
6 sheets plain unsalted matzoh, moistened under warm water until almost falling apart
4 large whole eggs
salt & pepper to taste
1/4 cup olive oil
1 1/2 oz. unsalted butter
Method: Combine matzoh, eggs, and salt & pepper in a large mixing bowl. Over medium heat, in a large sauté pan, melt the butter in the olive oil. Add the matzoh mixture and cook until slightly crisp. Check seasoning for taste. Plate and serve.
Tagged
cooking
Cookshop
five points
Mark Meyer
passover
recipe
Vicki Freeman
Laren Spirer
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
North African restaurants are rare in NYC. These 10 are the best.
Egyptian, Moroccan, Algerian and Tunisian food is delicious but underrepresented in the city.
By
Robert Sietsema
Published Oct 10, 2026
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Food
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Frozen yogurt is back in New York City. So are the super long lines.
By
Sonia Rao
5 NYC banana puddings as good as Magnolia's
By
Hannah Frishberg
Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian
By
Robert Sietsema
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .