Passover Matzo Brei
A comforting, traditional Passover breakfast made of softened matzo fried with beaten eggs until golden and delicious.
Ingredients
- •4 sheets matzo
- •4 large eggs
- •2 tablespoons whole milk or water
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •2 tablespoons unsalted butter or vegetable oil
Instructions
- 1
Break the matzo sheets into bite-sized pieces into a large bowl.
- 2
Pour warm water over the matzo pieces to cover them, let them soak for about 30 to 45 seconds, and then drain them thoroughly in a colander, gently pressing out excess water without mashing the matzo into a paste.
- 3
In a separate medium bowl, whisk together the eggs, milk or water, kosher salt, and black pepper until well combined.
- 4
Add the drained matzo pieces to the beaten egg mixture and toss gently to coat evenly.
- 5
Heat the butter or vegetable oil in a large skillet over medium heat until melted and shimmering.
- 6
Pour the matzo and egg mixture into the skillet, spreading it out into an even layer.
- 7
Cook for 3 to 4 minutes without stirring until the bottom is golden brown.
- 8
Flip the mixture using a spatula, breaking it up into smaller scrambled pieces or keeping it as a pancake depending on your preference, and cook for another 2 to 3 minutes until the eggs are fully set and golden.
- 9
Transfer to warm plates and serve immediately.
💡 Chef tips
- For a sweet version, omit the black pepper and serve with maple syrup, cinnamon sugar, or applesauce instead of salt.
- Do not over-soak the matzo, or it will turn mushy instead of maintaining a pleasant chewy texture in the finished dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet.
✅ How it should turn out
The finished matzo brei should be golden-brown and slightly crisp on the edges, with a tender, savory, and comforting interior that smells richly of butter and eggs.