Matzo Brei Recipe, a Jewish Passover Breakfast Dish

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Traditional matzoh brei recipe for Jewish Passover. Contains the basic recipe plus lots of variations for any taste, savory or sweet. Make it for breakfast or as a side to another main course.

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Matzo Brei Recipe, a Jewish Passover Breakfast Dish
Cuisine Jewish
Prep Time 10 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Cuisine Jewish
Prep Time 10 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Break up matzoh crackers into 1-inch pieces or smaller and soak in warm water or milk for no longer than 30 seconds. Drain well. Alternatively, put matzoh pieces in a colander and pour about a quart of hot water over them.
  2. Lightly beat the eggs in a separate bowl.
  3. Whisk in 4 teaspoons milk, salt and pepper.
  4. Add softened matzoh pieces and stir well to coat.
  5. Heat a skillet over medium-high heat and add butter or oil.
  6. Add the matzoh mixture. You can add it altogether and stir during cooking to make something like scrambled eggs. Or you could add the matzoh in separate half-cupfuls and cook them like pancakes. Or you can cook the whole batch at once without stirring, but turn halfway through to make a large, omelette-like disk. In any case, cook until eggs are just cooked through. Remove to serving dish or plates.
  7. Serve warm or cold.
Recipe Notes

There are endless variations to matzoh brei. You can make it savory, as above, or sweet.

Making different-sized batches is easy: one egg per each matzoh cracker and season to taste.

Variations for savory: in addition to the salt and pepper, add a pinch of dried parsley, thyme or rosemary, or even a mixture of sauteed onions, mushrooms and herbs. This flavorful savory version can be used as a side dish similar to stuffing.

For sweet variations, omit pepper and add a teaspoon of vanilla extract and 1/4 teaspoon cinnamon. Serve with applesauce, a sprinkling of powdered sugar, grape jelly or some other kind of jam.

You could even go way off script and serve with hot sauce, though I don't think that's exactly traditional!

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