📝 About This Recipe
A beloved cornerstone of Ashkenazi Jewish cuisine, Matzah Brei is the ultimate comfort food that transforms humble unleavened bread into a pillowy, custard-like masterpiece. This version leans into the savory side, balancing the crunch of flash-soaked matzah with the richness of farm-fresh eggs and the sweetness of slowly caramelized onions. Whether it's Passover or just a lazy Sunday morning, this dish offers a nostalgic, soul-warming texture that sits perfectly between a rustic omelet and a savory bread pudding.
🥗 Ingredients
The Base
- 4 pieces Matzah squares (plain or egg matzah)
- 4 Large eggs (preferably organic or pasture-raised)
- 2 tablespoons Whole milk (adds silkiness to the custard)
- 1/2 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon Freshly cracked black pepper
The Aromatics
- 3 tablespoons Unsalted butter (divided into two portions)
- 1/2 medium Yellow onion (very thinly sliced)
- 2 tablespoons Fresh chives (finely minced)
- 1 tablespoon Fresh parsley (finely chopped)
- 1/4 teaspoon Garlic powder (optional for extra depth)
Finishing Touches
- 1/4 cup Sour cream (for dolloping)
- 1 pinch Flaky sea salt (for garnish)
👨🍳 Instructions
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1
Begin by breaking the 4 matzah squares into bite-sized pieces, roughly 1-inch in diameter, into a large mixing bowl.
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2
Pour very warm water over the matzah pieces until they are just submerged. Let them soak for exactly 30-45 seconds; you want them softened but still retaining some structure, not turned into mush.
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3
Immediately drain the matzah in a colander, shaking off as much excess water as possible. Press down gently with a clean kitchen towel to ensure they are damp but not dripping.
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4
In a separate medium bowl, whisk together the 4 eggs, milk, kosher salt, black pepper, and garlic powder until the mixture is slightly frothy and well combined.
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5
Add the drained matzah pieces to the egg mixture. Toss gently with a spatula to ensure every piece of matzah is thoroughly coated in the custard. Let this sit for 5 minutes to allow the matzah to absorb the egg.
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6
While the matzah rests, heat 1 tablespoon of butter in a 10-inch non-stick skillet over medium heat. Add the sliced onions and a pinch of salt.
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7
Sauté the onions for 8-10 minutes, stirring frequently, until they are soft and a deep golden brown. Remove the onions from the pan and set them aside.
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8
Wipe out the skillet and add the remaining 2 tablespoons of butter over medium-high heat. Wait until the butter foam subsides and begins to smell slightly nutty.
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9
Pour the matzah and egg mixture into the hot skillet. Use a spatula to spread it out into an even layer, pressing down slightly to create a cohesive cake.
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10
Scatter the caramelized onions evenly over the top of the cooking eggs.
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11
Allow the bottom to sear undisturbed for 3-4 minutes until it is deeply golden and crispy.
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12
Using your spatula, break the mixture into large chunks (the 'scrambled' style) or, if you are feeling brave, flip the entire cake over to brown the other side for another 2-3 minutes.
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13
Fold in half of the fresh chives and parsley during the last 30 seconds of cooking so their flavor remains bright.
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14
Slide the Matzah Brei onto a warm platter and sprinkle with the remaining herbs and a touch of flaky sea salt.
💡 Chef's Tips
For the best texture, never soak the matzah in cold water; warm water penetrates the starch faster for a creamier interior. If you prefer a 'pancake style' Brei, don't stir it at all after pouring into the pan—just flip it once using a plate to help. To make this a sweet version instead of savory, omit the onions and chives, and add a teaspoon of cinnamon and a tablespoon of sugar to the egg wash. Using a non-stick skillet is essential here to ensure the egg-soaked matzah doesn't tear or burn onto the pan surface. Don't skip the milk; that small amount of dairy prevents the eggs from becoming rubbery during the browning process.
🍽️ Serving Suggestions
Serve with a generous dollop of cold sour cream and a side of chunky applesauce for a classic sweet-and-savory contrast. Pair with a crisp Israeli salad of finely chopped cucumbers, tomatoes, and lemon juice to cut through the richness. Top with a few slices of smoked salmon (lox) for an elevated deli-style breakfast experience. Enjoy alongside a hot cup of Earl Grey tea or a glass of chilled orange juice. A sprinkle of 'Everything Bagel' seasoning over the top adds a wonderful crunch and garlic-onion punch.