Passover Matzo Brei
A comforting, traditional Passover breakfast made of softened matzo fried with beaten eggs.
Ingredients
- •4 sheets plain matzo
- •4 large eggs
- •2 tablespoons whole milk or water
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •3 tablespoons unsalted butter
- •Maple syrup, cinnamon sugar, or jam for serving
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 sit for about 1 minute, and then drain thoroughly in a colander.
- 3
In a medium bowl, whisk together the eggs, milk or water, kosher salt, and black pepper.
- 4
Add the drained matzo to the beaten egg mixture and toss to combine, letting it soak for 2 minutes.
- 5
Melt the unsalted butter in a large skillet over medium heat.
- 6
Pour the matzo and egg mixture into the skillet, spreading it out evenly.
- 7
Cook for 3 to 4 minutes without stirring until the bottom is golden brown.
- 8
Break up the mixture with a spatula and flip, cooking for another 2 to 3 minutes until eggs are fully set and slightly crisp at the edges.
- 9
Serve immediately while hot, accompanied by maple syrup, cinnamon sugar, or jam.
💡 Chef tips
- For a savory version, omit the sweet toppings and fold in sautéed onions and grated cheddar cheese.
- Control the texture by soaking the matzo briefly for a crispier result, or a bit longer if you prefer a softer, pancake-like texture.
- Use olive oil or pareve margarine instead of butter to make this recipe pareve.
✅ How it should turn out
The finished matzo brei is golden-brown and fragrant, offering a delightfully tender interior with lightly crisp edges.