|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||4%|
|Total Sugars 9g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Matzo brei is frequently eaten as a breakfast food during Passover, when matzo is plentiful. But many people make the dish all year round. And no wonder. It's so simple and good, can be prepared sweet or savory, and kids love it.
Everyone has their own way of making matzo brei. There are only two basic ingredients: eggs and matzo. But how to combine them, cook them and embellish the final product is a matter of personal taste. However there is a general pattern. The matzo is usually broken into pieces, softened with hot milk or water, mixed with beaten eggs and pan-fried in oil or butter. The size of the pieces, the degree of softening, the egg to matzo ratio, and the manner of frying all have an effect on the flavor and texture of your matzo brei.
Then there's the question of sweet or savory—or even something in between. Matzo brei has a blandness that is delightful in its depth. The lack of salt and fermentation in the matzo somehow makes the tongue more sensitive to the subtle pleasure of toasted wheat meeting custard. But matzo brei is also a great canvas for culinary creativity. Sweet versions often include ingredients like honey, fruit, jam, cinnamon, syrup and so on. Savory versions feature things like chives, sour cream, garlic powder, yogurt, lox and pepper. Matzo is similar to French toast and chilaquiles, so additions like bananas or salsa might work also. This version with applesauce, crème fraîche and chives is a little sweet and savory—the best of both worlds.
2 cups boiling water
4 sheets matzo
4 large eggs, beaten
1 1/2 tablespoons oil, or unsalted butter
1 tablespoon chopped chives
Salt, to taste
Crème fraîche, for serving
Applesauce, for serving
Gather the ingredients.
Pour hot water over matzos. Wait 1 minute, then drain.
Break the softened matzo into pieces.
Add the matzo to the eggs and stir to incorporate. Wait 5 minutes.
In a skillet, heat oil or butter over low heat. Pour egg-matzo batter into skillet. Stir frequently, but not constantly. Allow the egg to curdle for a moment between stirs. When the egg is mostly done, turn off the heat. The residual heat in the pan will finish the job. When all the egg is cooked, season with salt to taste, then plate.
Top with sliced chives. Serve immediately, with crème fraîche and applesauce.
Sweet Matzo Brei
For a sweet variation, omit the chives. Try lightly browning the pieces of matzo in some butter before soaking in 1/3 cup whole milk for 1 minute. Combine with the eggs and proceed with frying. When you turn off the heat, sprinkle the matzo brei with 2 teaspoons of raw sugar. Plate and top with honey or maple syrup. This is version is also delicious with the applesauce and crème fraîche.