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.
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.