Classic Matzo Brei
In this matzo brei (rhymes with fry) recipe, the matzo sheets are browned in butter until crisp before being lightly scrambled with eggs. You make this either sweet or savory as you prefer. Add black pepper, plenty of salt and chives for a savory version, or Demerara sugar and maple syrup or honey if you would like something sweeter. It’s a fine breakfast or brunch any time of the year, and especially during Passover.
- Serves: 2 persons
- 2sheets matzo
- 2to 3 tablespoons unsalted butter
- 4large eggs, beaten with 1 tablespoon water
- Large pinch fine sea salt, more to taste
- Large pinch black pepper
- Chopped chives, for serving
- 1tablespoon Demerara sugar, more to taste
- Honey or maple syrup, for serving
Step 1Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.
Step 2Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.
Step 3Add eggs, salt and pepper (if you’re making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you’re making it sweet) and toss well.
Step 4Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).