Classic Matzo Brei

By Melissa Clark

Classic Matzo Brei
Craig Lee for The New York Times
Total Time
15 minutes
Rating
4(1,624)
Comments
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In this matzo brei (rhymes with fry) recipe, the matzo sheets are browned in butter until crisp before being lightly scrambled with eggs. You make this either sweet or savory as you prefer. Add black pepper, plenty of salt and chives for a savory version, or Demerara sugar and maple syrup or honey if you would like something sweeter. It’s a fine breakfast or brunch any time of the year, and especially during Passover.

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Ingredients

Yield:2 servings

    For the Matzo Brei

    • 2sheets matzo
    • 2 to 3tablespoons unsalted butter
    • 4large eggs, beaten with 1 tablespoon water
    • Large pinch fine sea salt, more to taste

    To Make It Savory

    • Large pinch black pepper
    • Chopped chives, for serving

    To Make It Sweet

    • 1tablespoon Demerara sugar, more to taste
    • Honey or maple syrup, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

507 calories; 24 grams fat; 12 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 57 grams carbohydrates; 1 gram dietary fiber; 30 grams sugars; 16 grams protein; 242 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.

  2. Step 2

    Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.

  3. Step 3

    Add eggs, salt and pepper (if you’re making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you’re making it sweet) and toss well.

  4. Step 4

    Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).

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FAQS

  1. Asparagus, cut into large pieces and quickly sautéed in butter, would be a fresh accompaniment to savory matzo brei. To pair matzo brei with crispy turkey bacon or browned slices of beef salami (check the label to verify that it is kosher for Passover if you’re observing), simply substitute a neutral oil for the butter in the recipe.  A simple fruit salad is also a delicious option.

Ratings

4 out of 5
1,624 user ratings
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Comments

SH

My mother dunked the matzo right into the egg (scrambled with a touch of milk for moisture) until it softened. The result was a much tastier matzo brei. Years later, when I tasted the matzo brei softened in water, it lacked flavor.

This Recipe is NOT Matzah Brei

I have a large collection of Jewish cookbooks. None of them call for frying the matzah and making scrambled eggs mixed in. The idea is to treat it like French toast and let the egg soak into the matzah. Season before mixing everything.

Jeff R

We do it slightly differently. Break up the matzoh, blanche with hot water to soften, then mix with beaten egg, a little milk, salt, pepper, powdered onion if you like. Then scramble to the desired degree of dryness. Guess you could also sautee some onion as well. Should be good! The egg soaks into the matzoh this way.

Like all ethnic cooking, everyone has their own recipe!

LJGenovese

I like to add the sugar to the matzo before adding the eggs. I stir it a bit to let the sugar carmelize the mixture and then add the eggs. Also, I find that 3 eggs are sufficient.

ROK

My Bubbe's recipe involves the same method - frying the moistened matzah in butter but has 2 eggs to 3 sheets matzah. Its very "matzahy" It was cut out of a magazine and also has recipes for matzah balls and haroset. I'm thinking mid to late 70s. Given its a little different - more of matzah bound by eggs as opposed to scrambled eggs with matzah, but I like it.

Philly girl

We always made it by sautéing lots of chopped onion in butter until brow. Then while onions cook, wetting the matzoh in water, then breaking it into beaten eggs. Plenty of salt and pepper. Then into the hot pan with the onions and stir around like Melissa does so some pieces stick together but it is not a hard cake. I love mine soft but with crispy edges. MMM!

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