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Matzo Brei

Scrambled matzo and eggs are the classic Passover breakfast treat.

Matzo Brei

Matzo brei is one of the culinary highlights of Passover observance. It's so good, though, that it should be enjoyed all year long. Made with a simple mixture of matzo and beaten eggs, matzo brei can be enjoyed with sweet or savory garnishes. Cinnamon-sugar and maple syrup are classic sweet garnishes, but charoset (finely chopped apples, walnuts, cinnamon and sweet kosher wine) is a delicious and festive addition. Caramelized onions and/or sautéed mushrooms are the ultimate umami garnish amplified even more with toasted "everything" seasoning.

Equipment: rimmed sheet pan or large baking dish; large mixing bowl; wet measuring cup; fork; nonstick sauté pan; heatproof spatula

Matzo Brei Ingredients:

4 matzo squares

6 eggs ¼ cup milk

2-3 tablespoons butter

Garnish Ingredients:


maple syrup


caramelized onions

toasted "everything" seasoning

1. Fill a rimmed sheet pan or a large baking dish with warm tap water. Place the matzo in the water to soak for 5 minutes, just until slightly softened.

ILOC tip: do not let the matzo soak for too long. The goal is just to soften the matzo, not to have it become mush.

2. While the matzo briefly soaks in the water, beat the eggs and milk in a large mixing bowl with a fork.

3. Remove the matzo from the water and break into pieces approximately 1-2 inches large. Add the broken matzo pieces to the beaten eggs and mix well.

4. Place a tablespoon of butter in a large sauté pan and heat over medium heat. Once the butter begins to foam, add the scrambled matzo and eggs to the pan and cook for 4-5 minutes, or until the matzo brei is golden brown and the eggs are well done.

ILOC tip: to make matzo brei pancakes instead of one large scramble, scoop or spoon the matzo-egg batter into the hot buttered pan and cook for 2 minutes per side.

5. Serve immediately either with maple syrup, cinnamon sugar and charoset, or with caramelized onions and toasted "everything" seasoning.

Makes 4 servings.

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