I know what you’re thinking… what the heck is Matzo Brei? It’s crazy, I know – I’m basically psychic. Let me explain.
Matzo Brei is a DELICIOUS combination of matzo and eggs, all fried in a butter and salted to perfection. It is dense and moist, yet crispy – and if I am being honest, it is just about the only thing good about Passover.
What is Passover you ask? Well, in a nutshell – Passover, or Pesach, is an eight-day festival celebrated in early spring that commemorates the liberation of the Israelites from slavery in ancient Egypt.
Having said that, most people just refer to it as the Jewish holiday where you do not get to eat bread. Why don’t you eat bread you ask? Sheesh, so many questions today!
Those observing Passover avoid “chametz” or foods like wheat, barley, rye, oats, and spelt that have been leavened or “puffed up.”
THIS is why Passover is so terrible. YOU CANNOT EAT BREAD! Bread is my favorite food – therefore, Passover is my LEAST favorite holiday. At least Yom Kippur is only 24 hours and I get to binge on bagels and schmear after fasting!
On Passover, some observers also believe you should not eat “kitniyot” – legumes, beans, peas, rice, millet, corn, and seeds.
Yup – I know its coming, another question… so what can you eat? Well naturally there are still a lot of delicious foods that you can make and eat on Passover – I am just a sassy, spoiled bread lover who likes to complain 🙂
Matzah is one of those delicious foods. What is matzah? Matzah is unleavened flatbread that is not considered chametz – TG PEOPLE! Anything that tastes delicious on bread will taste delicious on matzah – butter and salt, preserves, peanut butter, hummus, you name it, I’m sure a Jewish person has tried it, and I’m more sure it was delicious.
These days you can buy different types of matzah – regular matzah, whole wheat matzah, egg matzah, Tam Tams (matzah crackers), etc. Personally, I like egg matzah the best. To me, its less dry, it has more flavor, and tastes less… well… less like cardboard!
Alright we are almost there. Naturally, for a group of people who LIVE TO EAT (the Jewish people) – it was necessary to find delicious ways to make the best of this no-bread scenario.
Matzo brei, depending how you season it, is kinda like a cross between scrambled eggs and French toast – but without the bread of course. Every family has a different Matzo brei topping that they love – for my family, its always been a combination of butter, salt, and maple syrup. Sweet and salty – moist yet crispy – decadent, eggy matzah – YUM!
Some love to eat their matzo brei with preserves. I have even heard of others who use cheese, sour cream, and/or apple sauce! Tradition is tradition after all!
So whether you are observing Passover or not this year, or any time of year – who the heck cares! Matzo brei is a delicious and satisfying choice for breakfast, brunch, and brinner. My family has always loved it and yours will too!
Egg soaked matzah, seasoned with salt, then fried in a hot buttered skillet - Matzo Brei is the perfect dish for breakfast, brunch or brinner whether you are observing Passover or not. Crispy on the outside, moist on the inside, drizzled with warm maple syrup and salt... the ultimate combination of savory and sweet.
- boiling water
- 5 sheets egg matzo
- 6 large eggs
- 1/2 cup milk or cream
- 1 tsp salt
- 2 tbsp butter
- salt and / or pepper to taste
- Maple syrup my favorite!
Break matzah into 1-inch pieces over an empty boil (to catch any falling pieces). Pour boiling water over matzah - just enough to cover. Allow matzah for about 1 minutes.
Pour water/matzah into a collander and allow water to drain - press out any excess water from matzah.
In another large bowl, combine eggs, milk, and salt. Whisk thoroughly to completely break up yolks.
Once matzah has drained for a few minutes (you do not want the matzah to be soaking wet), add matzah to egg mixture. Toss to fully coat and allow to soak for at least 5 minutes.
In a large skillet, melt butter over medium heat. Once hot, add the matzo-egg mixture to the skillet.
Use a spatula to break the matzo brei up into smaller pieces as it cooks - flip matzo brei so that it fries evenly on either side. Add salt to taste (or pepper if choosing a savory matzo brei variation).
Once matzo brei has become crispy and begun to brown, serve warm with toppings of choice! (I highly recommend a little extra salt, butter, and maple syrup!)
Storage: Best enjoyed right away! If you must, refrigerate in an airtight container for 2-3 days.
Interested in trying another traditional Jewish recipe? You will love this recipe for Hamantaschen!