Matzo Brei

1. 1
   prep · ~3 min

   Break the matzo into pieces.

   1.Break matzo sheets into roughly 1-inch pieces into a medium mixing bowl.

   2.Pour water over the matzo pieces until just covered.

   3.Let soak until softened but not mushy, about 2-3 minutes.
2. 2
   prep · ~1 min

   Drain and squeeze the matzo.

   1.Drain soaked matzo in a colander.

   2.Gently press with the back of a spoon or your hands to remove excess water.

   3.Return drained matzo to the bowl.

   TIPDon't squeeze too hard — the matzo should be moist, not bone-dry. A little retained water helps create a soft, custardy interior.
3. 3
   mix · ~1 min

   Beat eggs and combine with matzo.

   1.Crack eggs into a separate bowl and beat until well blended.

   2.Pour beaten eggs over the drained matzo.

   3.Season with salt and pepper.

   4.Stir gently until matzo is evenly coated.
4. 4
   fry · ~4 min

   Fry the matzo brei.

   1.Melt 1 tablespoon butter in a non-stick skillet over medium heat until foamy.

   2.Add the matzo-egg mixture and spread evenly across the pan.

   3.Cook undisturbed until bottom is golden and set, about 3-4 minutes.

   TIPFor a pancake-style matzo brei, leave it intact. For scrambled style, start breaking it apart with the spatula as soon as it hits the pan.
5. 5
   fry · ~3 min

   Flip and finish cooking.

   1.Add remaining 1 tablespoon butter around the edges.

   2.Break the matzo brei into large chunks with the spatula and flip each piece.

   3.Cook until golden on the second side and eggs are fully set, about 3 minutes.
6. 6
   serve

   Serve immediately.

   Transfer to plates while hot. Serve savory with a sprinkle of extra salt and pepper, or sweet with a dusting of cinnamon sugar, maple syrup, or a dollop of sour cream.

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