Matzah Brei
A beloved Passover classic, this savory matzah brei is a delightful scramble of softened matzah and fluffy eggs, fried until golden. Perfect for a quick, comforting breakfast or brunch, it's ready in just 15 minutes.
For 4 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Matzah
- b.Break the matzah sheets into a colander into small, bite-sized pieces, about 1-inch in size.
- c.Hold the colander under cool running water for 30-60 seconds, tossing the pieces to ensure they are all evenly moistened. They should be softened and pliable, but not falling apart.
- d.Shake the colander well and let the matzah drain for 2-3 minutes to remove all excess water. This step is crucial to avoid a soggy result.
- 2
Step 2
- a.Combine with Eggs
- b.In a medium-sized bowl, crack the eggs and whisk them vigorously with the salt and freshly ground black pepper until they are light and frothy.
- c.Add the drained matzah pieces to the whisked eggs. Gently fold the mixture together until every piece of matzah is coated in egg.
- 3
Step 3
- a.Sauté Aromatics
- b.Place a large non-stick skillet or frying pan over medium heat.
- c.Add the butter and allow it to melt completely. Once it's foaming, add the finely chopped onion.
- d.Sauté the onion for 3-4 minutes, stirring occasionally, until it becomes soft, translucent, and fragrant.
- 4
Step 4
- a.Cook the Matzah Brei
- b.Pour the matzah and egg mixture into the skillet with the sautéed onions.
- c.Spread the mixture into an even layer and let it cook undisturbed for about 2 minutes, allowing the bottom to set and turn a light golden brown.
- d.Using a spatula, gently stir and fold the mixture, similar to making scrambled eggs. Continue to cook for another 3-4 minutes until the eggs are cooked through but still moist and fluffy.
- e.Avoid overcooking to keep the dish tender.
- 5
Step 5
- a.Garnish and Serve
- b.Remove the skillet from the heat.
- c.Garnish with freshly chopped parsley and serve immediately while hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to perfect matzah brei is not oversoaking the matzah. A quick rinse under running water is sufficient; never let it sit submerged in water.
- 2For a richer flavor, use schmaltz (rendered chicken fat) instead of butter.
- 3Ensure your pan is adequately heated before adding the egg mixture to get a nice texture and prevent sticking.
- 4Serve with a dollop of sour cream, applesauce, or a sprinkle of flaky sea salt for extra flavor.
Adapt it for your goals.
Sweet Matzah Brei
For a sweet version, omit the onion, salt, and pepper. Add 1 tablespoon of sugar and 1/2 teaspoon of cinnamon to the eggs. Serve hot, drizzled with maple syrup or topped with jam and a dusting of powdered sugar.
Pancake Style (Latke Style)Pancake-Style (Latke-Style)
Instead of scrambling, pour the mixture into the pan and cook undisturbed for 3-4 minutes per side, flipping once like a large pancake. Slice into wedges to serve.
Cheesy Matzah BreiCheesy Matzah Brei
Add 1/2 cup of shredded cheese, such as cheddar, mozzarella, or Muenster, to the mixture during the last minute of cooking. Fold gently until the cheese is melted.
Vegetable Matzah BreiVegetable Matzah Brei
Sauté other vegetables like diced bell peppers, mushrooms, or spinach along with the onions before adding the egg mixture for a more nutrient-dense meal.
Why this is on our healthy list.
Excellent Source of Protein
With six large eggs in the recipe, matzah brei is rich in high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Provides Quick Energy
The carbohydrates from the matzah provide a readily available source of energy, making this an excellent and fulfilling breakfast to start your day.
Frequently asked questions
A single serving of this savory matzah brei contains approximately 280-320 calories, depending on the exact size of the eggs and amount of butter used.