A Passover classic, so simple it almost doesn’t need a recipe. But Matzo Brei can stir up controversy – mild controversy admittedly, but controversy nonetheless. Are you a loosely scrambled kinda family or are you in the crispy pancake camp?
Here’s how Alison Roman sums it up: “Matzo Brei, if you are unfamiliar, is a breakfast dish made from matzo and eggs. It can be sweet or savory, made like a pancake or a scramble, be dry and crispy or wet and soft. As a public dissenter of wet and soft foods, you may guess I’d favor the dry and crispy version but I am full of surprises.”
In this video she makes the Roman family version – soft and savoury and ready for a topping of lox, sour cream, dill and salmon roe. But she’s not against a little applesauce either.
At Good Housekeeping they fry them up like little pancakes, golden crispy and with plenty of butter in the pan for each new batch. At Real Simple they do a big scramble-y golden fry up. How do you cook your matzo brei?
Pancake Style Matzo Brei
Ingredients
6 sheets matzo, broken into 1- to 2-inch pieces (we used Streit’s)
4 eggs
1/2 tsp. salt
2 1/2 to 3 Tbsp butter
Jam
Directions
- In large bowl, combine matzo with water to cover; let sit until softened and then drain, gently pressing out excess water.
- In medium bowl, whisk eggs and salt. Add the softened matzo and fold gently until just combined.
- Melt 1 tablespoon butter in large nonstick skillet on medium. In batches, add spoonfuls of batter (about 1/4 cup each) and cook until golden brown, 3 minutes, then flip and cook until golden brown, 1 to 2 minutes more; transfer to wire rack.
- Repeat with remaining mixture, melting 1/2 tablespoon butter in pan for each new batch.
- Serve with jam.