Matzah Brei
A classic Jewish comfort food, Matzah Brei is essentially scrambled matzah and eggs. Soaking the matzah first softens it, and then it's pan-fried in butter until golden and crisp on the edges. It can be made sweet with cinnamon sugar or savory with salt and pepper, making it a versatile, quick meal for Passover or any time.
For 2 servings
- prep · ~3 min
Soak the matzah.
Break matzah sheets into roughly 1-inch pieces. Place in a large bowl and cover with warm water. Soak for 2-3 minutes until softened but not mushy, then drain thoroughly in a colander, pressing gently to remove excess water.
TIPDon't oversoak — matzah that's too wet makes a soggy brei. It should feel pliable but still hold its shape. - mix · ~2 min
Combine eggs with matzah.
Crack eggs into the drained bowl, add a pinch of salt and black pepper, and whisk lightly. Return the drained matzah to the bowl and fold gently until every piece is evenly coated with egg.
- fry · ~8 min
Cook the matzah brei.
1.Melt butter in a non-stick skillet over medium heat until foaming.2.Add the matzah-egg mixture and spread into an even layer.3.Cook undisturbed for 3-4 minutes until the bottom is golden brown and crisp.4.Using a spatula, break into large chunks, flip, and cook for another 2-3 minutes until eggs are fully set and edges are crispy.TIPFor a scramble-style brei, stir continuously from the start. For a pancake-style, leave it whole and flip once. - serve
Serve immediately.
Transfer to plates and serve hot. For a sweet version, sprinkle with cinnamon sugar or top with applesauce. For savory, add an extra crack of black pepper or a dollop of sour cream.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain soaked matzah thoroughly in a colander and press gently to remove excess water before adding eggs.
- 2Use a non-stick skillet and let the matzah-egg mixture cook undisturbed for a crispy golden crust.
- 3For a pancake-style brei, cook the whole mixture like a frittata and flip once; for scrambled, stir constantly.
- 4Serve immediately after cooking — matzah brei loses its crisp texture quickly as it sits.
- 5Leftover matzah brei can be reheated in a dry skillet over medium heat to revive some crispness.
Adapt it for your goals.
Savory herb and onion
Sauté 1/4 cup finely chopped onion in the butter before adding the matzah-egg mixture, and stir in 1 tablespoon of fresh chopped dill or parsley for a savory, aromatic twist.
dairy freeDairy-free
Replace butter with 2 tablespoons of olive oil or a neutral vegetable oil to make the dish pareve (non-dairy) for a meat-based Passover meal or for those avoiding dairy.
sweet apple raisinSweet apple raisin
Fold in 1/2 cup diced apple and 2 tablespoons of raisins into the matzah-egg mixture, then cook as directed and serve dusted with cinnamon sugar for a dessert-like breakfast.
Why this is on our healthy list.
Good Source of Protein
With 3 large eggs, this dish provides a solid amount of high-quality protein to support muscle repair and keep you feeling full and energized.
Low in Added Sugar
The savory version contains no added sugar, making it a smart, low-sugar breakfast option that won't spike your blood glucose levels.
Quick Energy from Matzah
Matzah provides simple carbohydrates that offer a rapid source of energy, helpful for a quick morning boost or a light meal during Passover.
Frequently asked questions
Yes, you can use salted butter — just reduce or omit the added pinch of salt in the recipe to avoid an overly salty dish.
