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.
Salt and white pepper
6 sheets of matzah
- In a large bowl, break matzah into fragments. Not too small! Sprinkle with a little* boiling water to soften matzah (no more than 1/4 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). Matzah brei cools quickly. Can be reheated in the microwave.
*Some people prefer softer matzah brei, while others like it crunchier. For a softer version, use more boiling water.