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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%)
 

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