← Back to Search Results
Jewish
Classic Matzo Brei

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This breakfast favorite, also known as fried matzo with eggs, could be considered a Passover version of French toast because many dip the matzo in egg and fry it the way bread is prepared for the American breakfast classic. Most families serve it at least once during the holiday. Indeed, it has become so well-liked that it is a staple on many deli menus all year round. It is definitely one of the easiest dishes to prepare. This recipe is how we always made it when I was growing up-more like scrambled eggs with matzos. I still make it this way. I like matzo brei on its own, but many people like to sprinkle it with sugar or top it with jam.

Yield: Makes 4 or 5 servings

Ingredients

  • 5 matzos
  • 5 large eggs
  • ¼ to ½ teaspoon salt
  • 3 to 4 tablespoons butter or vegetable oil

Directions

1. Soak matzos in cold water for about 10 minutes and drain. Break them into bite size squares and place in large bowl. Beat eggs with salt and pour over matzos. Stir until matzos are coated.

2. Melt butter in a heavy skillet. Add the matzo mixture. Cook over low heat, stirring, until the eggs are scrambled and done to your taste. Serve at once.

Notes

You can vary the taste by using different kinds of matzos, such as egg matzos or whole wheat or onion matzos.


© 2000 Faye Levy
 

Nutritional Information

Nutrients per serving (% daily value)

278kcal (14%)
30mg (3%)
0mg (0%)
70mcg RAE (2%)
98mg
13mg
9g
0g
1g
24g
212mg (71%)
303mg (13%)
2g (12%)
16g (25%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
flavor Flavor
by Rocco DiSpirito
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
good-to-the-grain Good to the Grain
by Kim Boyce
the-sweet-life The Sweet Life
by Kate Zuckerman
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?