Recipes
Matzo Brei
The classic Passover breakfast of scrambled eggs and matzo is quick to make and a delight to eat.
- Serves
4
- Time
15 minutes
Matzo brei in its simplest form is matzo sheets lightly scrambled with eggs. Each family has its own traditional version, either savory or sweet. This recipe comes to us from Barbara Wand, a home cook in Newton, Massachusetts, who makes matzo brei every year for Passover. She usually serves it with jam or maple syrup.
Featured in the April 2007 issue.
Ingredients
- Four 6-in. square sheets thin salted matzo (not shmura matzo)
- 4 large eggs
- Kosher salt and freshly ground black pepper
- 2 Tbsp. unsalted butter
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Instructions
Step 1
In a medium bowl, break the matzo into 2-inch pieces. Pour 2 cups of hot water over the matzo and soak until softened, 2–3 minutes. Drain in a colander, then rinse the matzo with cold water and drain again, squeezing out excess water.
Step 2
In a second medium bowl, beat the eggs. Stir in the matzo and season with salt and black pepper.
Step 3
In a large skillet over medium heat, melt the butter. When the foam subsides, add the matzo mixture and cook, stirring occasionally, until lightly browned and broken up into large fluffy curds, 4–5 minutes. Divide the matzo brei among four plates and serve immediately.
- In a medium bowl, break the matzo into 2-inch pieces. Pour 2 cups of hot water over the matzo and soak until softened, 2–3 minutes. Drain in a colander, then rinse the matzo with cold water and drain again, squeezing out excess water.
- In a second medium bowl, beat the eggs. Stir in the matzo and season with salt and black pepper.
- In a large skillet over medium heat, melt the butter. When the foam subsides, add the matzo mixture and cook, stirring occasionally, until lightly browned and broken up into large fluffy curds, 4–5 minutes. Divide the matzo brei among four plates and serve immediately.
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