Classic Matzo Brei
1,000 Jewish Recipes
Published by Houghton Mifflin Harcourt
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.
NotesYou can vary the taste by using different kinds of matzos, such as egg matzos or whole wheat or onion matzos.
Makes4 or 5 servings
Total Timeunder 15 minutes
Dietary Considerationkosher, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, savory
- 5 matzos
- 5 large eggs
- ¼ to ½ teaspoon salt
- 3 to 4 tablespoons butter or vegetable oil
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.
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.
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