Matzah Brei

Name: Matzah Brei
Prep time: PT5MIN
Cook time: PT10MIN
Total time: PT15MIN
Yield: 4 servings
Cuisine: Jewish
Ingredients: 4 sheets of matzah; 4 large eggs; 2 tbsp butter or oil; Pinch of salt; — FOR SWEET VERSION —; 2 tbsp sugar; 1 tsp cinnamon; Maple syrup, jam, or powdered sugar for serving; — FOR SAVORY VERSION —; 1 small onion, diced; Salt and freshly ground black pepper; Fresh chives for garnish

Broken matzah soaked and scrambled with eggs — a beloved Passover breakfast, served sweet or savory.

Back to All Passover Recipes

Vegetarian

Prep: 5 min Cook: 10 min Total: 15 min 4 servings

📜 History & Significance

Matzah brei (rhymes with 'fry') is the quintessential Passover breakfast, born from the practical need to make matzah more palatable. The dish likely originated in Eastern European Ashkenazi communities where eggs and matzah were readily available. The great debate: sweet (with cinnamon sugar, syrup, or jam) or savory (with salt, pepper, and onions) divides families to this day.

🥘 Ingredients

• 4 sheets of matzah
• 4 large eggs
• 2 tbsp butter or oil
• Pinch of salt
• — FOR SWEET VERSION —
• 2 tbsp sugar
• 1 tsp cinnamon
• Maple syrup, jam, or powdered sugar for serving
• — FOR SAVORY VERSION —
• 1 small onion, diced
• Salt and freshly ground black pepper
• Fresh chives for garnish

👩‍🍳 Instructions

1Break matzah into bite-sized pieces (roughly 1–2 inch pieces) into a large bowl.
2Run warm water over the matzah just until moistened — don't soak it or it'll get mushy. Drain immediately.
3Beat eggs in a separate bowl with a pinch of salt. Pour over the moistened matzah and mix gently.
4Heat butter or oil in a large nonstick skillet over medium heat.
5For savory: sauté diced onion until golden before adding the matzah-egg mixture.
6Pour the matzah-egg mixture into the skillet. Cook, stirring gently, until eggs are set but still slightly soft, about 3–4 minutes.
7For sweet: sprinkle with cinnamon sugar and serve with maple syrup. For savory: season with salt and pepper, garnish with chives.

🔄 Variations

Pancake Style

Press the mixture flat in the pan, cook until golden on the bottom, then flip like a large pancake.

French Toast Style

Keep matzah in larger pieces, dip each in egg mixture, and fry individually like French toast.

Lox & Cream Cheese

Top savory matzah brei with cream cheese and smoked salmon for a luxurious brunch.

💡 Tips

The key is to moisten the matzah quickly — don't let it sit in water.
Some people prefer it pancake-style (pressed flat and flipped) rather than scrambled.
Use butter for the richest flavor, but oil works for a dairy-free version.
Leftover matzah brei doesn't reheat well — make it fresh!