Matzah brei with cherry chia jam (matzah french toast)

By Abbey Sharp
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Cherry chia jam:

  • 3 cups frozen cherries, thawed
  • 2 tablespoons lemon juice
  • 2 teaspoons maple syrup
  • 3 tablespoons chia seeds

Matzah brei (french toast):

  • 5 sheets whole wheat matzah
  • 1 cup hot water
  • 3 eggs, beaten
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons coconut oil
  • Coconut yogurt, for serving
  • Toasted coconut, for serving


For the jam:

  1. In a saucepot, heat the cherries until they start to bubble and get syrupy, then mash with a potato masher until it looks jammy, loose and with some bits of fruit in it.
  2. Add the lemon juice and maple syrup.
  3. Take the mixture off the heat into a heat-proof container and stir in the chia seeds. Allow the mixture to set for at least 30 minutes until thick. 

For the matzah brei:

  1. Break the matzo into roughly five centimeter chunks and place into a baking dish. Top with the hot water and let them rehydrate – about two minutes.
  2. Add eggs, cinnamon and salt to the softened matzo mixture.
  3. Melt coconut oil in a large nonstick skillet over medium heat. Add the matzo egg mixture and press into an even layer. Cook until golden brown, about six minutes.
  4. Slide the matzo brei onto a large plate, top with another plate and invert it. Then slide it back into the pan. Cook for an additional seven to eight minutes, or until golden brown.
  5. Slide it onto a serving plate, top with cherry chia jam, coconut yogurt, toasted coconut chips. 


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