Classic Passover Matzo Brei
A beloved, comforting Passover staple that transforms simple matzo into a soft, golden, and slightly crispy breakfast delight.
Ingredients
- •4 sheets of matzo
- •4 large eggs
- •1/4 cup whole milk (or water for a lighter texture)
- •1/2 teaspoon kosher salt
- •1/4 teaspoon ground black pepper
- •2 tablespoons unsalted butter (or vegetable oil for pareve)
- •Optional: maple syrup, cinnamon sugar, or jam for serving
Instructions
- 1
Break the matzo sheets into 2-inch pieces and place them in a large colander.
- 2
Run cold water over the matzo pieces for about 30 seconds until they are softened but not mushy, then drain well.
- 3
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- 4
Add the softened matzo pieces to the egg mixture and stir gently to ensure every piece is coated.
- 5
Heat the butter or oil in a large non-stick skillet over medium heat.
- 6
Pour the matzo and egg mixture into the skillet and spread it out into an even layer.
- 7
Cook for 3 to 5 minutes without stirring, allowing the bottom to turn golden brown and set.
- 8
Use a spatula to break the mixture into smaller chunks and flip them, cooking for another 2 to 3 minutes until the eggs are fully cooked and the edges are slightly crispy.
- 9
Serve immediately while hot, topped with your choice of sweet or savory accompaniments.
💡 Chef tips
- For a savory version, fold in sautéed onions or fresh chives before cooking the eggs.
- Do not soak the matzo for too long; it should retain a slight bite rather than turning into a paste.
- If you prefer a crispier texture, use slightly less liquid and cook over medium-high heat for a shorter duration.
✅ How it should turn out
The finished matzo brei should be golden-brown with a satisfying contrast between the soft, custard-like egg interior and the slightly crisp, toasted edges of the matzo.