← 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

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
mexican-everyday Mexican Everyday
by Rick Bayless
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
cook-with-jamie Cook with Jamie
by Jamie Oliver
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
flavor Flavor
by Rocco DiSpirito
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-provence-cookbook The Provence Cookbook
by Patricia Wells
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
desserts-4-today Desserts 4 Today
by Abby Dodge
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
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?