Matzah Brei (pronounced mat-za bry) is a classic Passover dish of scrambled eggs and matzah, often enjoyed on the morning after the Passover seder and throughout the holiday. It’s a tasty and filling dish for those keeping kosher for Passover, a time during which breads and bagels are verboten.
Everything else about the dish can differ, depending on where you’re from, or what you like to eat.
For instance, matzah brei can be sweet or savory. If you grew up eating it sweet, with honey or cinnamon, your family’s recipe might come from Poland or Hungary. By contrast, German, Lithuanian and Russian recipes are usually savory, with salt and pepper or even sauerkraut. Today’s variations take the sweet and savory classics up a notch with savory ingredients like onions and peppers, or if you’re going sweet, apples and maple syrup.
Notes:
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- Some people prefer softer matzah brei, while others like it crunchier. For a softer version, use more boiling water.
- Matzah brei cools quickly. Can be reheated in the microwave.
Matzah Brei
Try this matzah brei recipe for a popular Passover breakfast treat.
- Total Time: 10 minutes
- Yield: Serves 2
Ingredients
- boiling water
- salt and white pepper
- 4 eggs
- 6 sheets of matzah
- oil, to fry
To serve:
- cinnamon-sugar
- honey
- preserves
Instructions
- In a large bowl, break matzah into fragments. Not too small! Sprinkle with a little (see Notes) boiling water to soften matzah (no more than ¼ cup).
- While matzah is softening, beat eggs. Pour over softened matzah, add salt and pepper to taste. Mix well.
- Pour mixture into hot, oiled frying pan and cook over medium heat, stirring until matzah brei is dry but not crisp.
- Serve with cinnamon and sugar, honey or preserves (blackberry jam is particularly good).
Notes
- Some people prefer softer matzah brei, while others like it crunchier. For a softer version, use more boiling water.
- Matzah brei cools quickly. Can be reheated in the microwave.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Quick
- Cuisine: Holiday
My Matzo Brie is different: I use 4-6 eggs for 6 sheets of matzo, but I add melted butter to the water-softened matzo and eggs for a milchik meal. I also add salt and pepper plus cinnamon and 1/2 cup of cottage cheese. I add sugar (about 1/4 cup) and mix it all, then put it in a buttered pan on medium heat and cover it. After a few minutes, I turn the heat down to medium/low. I flip it (unscrambled) and turn the heat down to low, with the lid on. When it is no longer wet, I serve it topped with blueberries 🫐 or chopped apples 🍎, plus honey. This is how my son-in-law and grandkids like it.
I grew up without the sugar and honey, but with lots of pepper and cinnamon. I don’t scramble it in the pan.
Not the recipe I remember every Passover. But chacun son goût. I’m more of a traditional Polish Ashkenazi I.e. I like it sweet. I once a matzah brew in the Betsy Ross Sandwich Shop in Philadelphia right opposite the first flag was created. They broke up the matzah quite small, flipped it like a pancake and served it with typical condiments
Love this and I cherish this every year!!!!
I add some vanilla to my brew.