📝 About This Recipe
Matzo Brei is the quintessential Passover soul food, a nostalgic Ashkenazi breakfast that transforms humble unleavened bread into a custardy, golden delight. Whether you prefer it savory with a hint of salt or sweet with a dusting of cinnamon sugar, this recipe masters the perfect balance of a crisp exterior and a tender, pillowy center. It is a warm, comforting hug in a pan that connects generations around the holiday table.
🥗 Ingredients
The Base
- 4 pieces Plain Matzo sheets (unflavored, broken into 1-inch pieces)
- 4 Large eggs (at room temperature)
- 1/2 cup Whole milk or water (for soaking the matzo)
- 1/2 teaspoon Kosher salt (adjust to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
The Frying Fat
- 2 tablespoons Unsalted butter (use schmaltz for a traditional savory flavor)
- 1 tablespoon Neutral oil (such as avocado or grapeseed oil to prevent butter from burning)
Sweet Style Additions (Optional)
- 1 tablespoon Granulated sugar (mixed into the egg batter)
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Vanilla extract (pure extract)
Savory Style Additions (Optional)
- 1/4 cup Yellow onion (finely minced)
- 1 tablespoon Fresh chives (finely chopped)
👨🍳 Instructions
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1
Begin by breaking the matzo sheets by hand into rough 1-inch pieces into a large colander or mesh strainer.
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2
Place the colander in the sink and run very warm tap water over the matzo pieces for about 15-30 seconds. You want them softened but not mushy or falling apart.
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3
Alternatively, for a richer flavor, place the matzo pieces in a bowl with 1/2 cup of milk or water and let them soak for 1 minute, then drain thoroughly.
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4
In a separate medium-sized mixing bowl, crack the 4 eggs and whisk them vigorously until no streaks of white remain.
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5
Season the eggs with kosher salt and black pepper. If you are making the 'Sweet Style,' whisk in the sugar, cinnamon, and vanilla now.
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6
Add the softened, drained matzo pieces into the egg mixture. Stir gently with a spatula to ensure every piece of matzo is well-coated in egg.
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7
Let the mixture sit for 2-3 minutes; this allows the matzo to absorb some of the egg, ensuring a custardy interior.
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8
Place a 10-inch non-stick or cast-iron skillet over medium heat. Add the butter (or schmaltz) and the oil.
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9
If making the savory version with onions, sauté the minced onions in the fat for 3-4 minutes until translucent and slightly golden before adding the matzo.
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10
Pour the matzo-egg mixture into the hot skillet. Spread it out evenly with your spatula.
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11
For a 'pancake style' (cake-like) brei: Let it cook undisturbed for 3-4 minutes until the bottom is deeply golden brown. Flip in sections (or use a plate to flip the whole thing) and cook the other side for 2-3 minutes.
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12
For a 'scrambled style' brei: Let it sit for 30 seconds to set slightly, then use a spatula to break it up and scramble the pieces until the eggs are cooked through but still moist, about 3-5 minutes.
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13
Remove from heat immediately once the eggs are set to avoid a rubbery texture.
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14
Transfer to warmed plates and serve immediately while the exterior is still crisp.
💡 Chef's Tips
Don't over-soak the matzo; it should retain some texture so it doesn't turn into a paste. Use a combination of butter and oil to get the flavor of butter with a higher smoke point for better browning. For the ultimate savory version, use rendered chicken fat (schmaltz) instead of butter. If you prefer it extra crispy, use a larger pan so the matzo spreads out in a thinner layer. Always season the eggs directly rather than just the finished dish for a more balanced flavor profile.
🍽️ Serving Suggestions
Sweet: Serve with a generous drizzle of pure maple syrup or honey. Sweet: Top with a dollop of sour cream and a spoonful of strawberry or apricot preserves. Savory: Garnish with fresh dill or chives and serve alongside smoked salmon. Savory: Top with a spoonful of chunky applesauce for a classic sweet-and-salty pairing. Pair with a hot cup of tea or a fresh glass of orange juice for a complete Passover breakfast.