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Classic Matzo Brei Recipe

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Classic Matzo Brei is a traditional Jewish dish made by soaking matzo crackers and combining them with beaten eggs, then frying the mixture until golden and set. It's a simple, savory breakfast or brunch option, often enhanced with optional toppings like sour cream or applesauce and can be customized with ingredients such as onions, mushrooms, or spinach.

Ingredients

Main Ingredients

  • 2 matzo sheets (regular, gluten-free, or 2 large homemade matzah crackers)
  • 3 eggs
  • 2 tablespoons milk
  • Salt to taste
  • Pepper to taste

Optional Additions

  • 1 tablespoon Dijon mustard or 1 teaspoon paprika
  • Thinly slivered onions, mushrooms, or thin ribbons of fresh spinach

For Frying

  • 2 tablespoons butter, Earth Balance, or olive oil

Instructions

  1. Soak Matzo: Run matzo sheets under cold running water for 30 seconds, or submerge them in a large bowl of cold water for 20-30 seconds (use 20 seconds if gluten-free matzo) to soften them.
  2. Break Matzo: Break the soaked matzo into small pieces approximately 1-2 inches in size and transfer to a large bowl.
  3. Prepare Egg Mixture: In a separate bowl, beat the 3 eggs thoroughly. Add 2 tablespoons milk, salt, pepper, and optional Dijon mustard or paprika, mixing well to combine.
  4. Combine Eggs and Matzo: Pour the egg mixture over the broken matzo pieces and mix thoroughly to ensure all the matzo is coated.
  5. Heat Skillet and Sauté Optional Ingredients: Place a skillet on medium-high heat and melt 2 tablespoons of butter, Earth Balance, or olive oil. If using onions, mushrooms, or other vegetables (not spinach), add them now and fry for about 10 minutes until onions become translucent and golden.
  6. Cook Matzo Brei: Add the egg-coated matzo to the skillet and stir constantly, cooking for 2-3 minutes until eggs are fully set. If using spinach, add it along with the egg mixture instead of frying separately.
  7. Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Serve hot with your favorite toppings such as sour cream or applesauce.

Notes

  • Ensure matzo is properly soaked to avoid a dry texture.
  • Use gluten-free matzo if you are gluten sensitive.
  • The addition of Dijon mustard or paprika adds a nice depth of flavor but is optional.
  • Fresh spinach should be added with the egg mixture to avoid overcooking.
  • For a vegan version, substitute eggs with a chickpea flour batter and use plant-based butter or oil.
  • Matzo brei is traditionally served during Passover but can be enjoyed year-round as a hearty breakfast dish.

Find it online: https://recipefeastful.com/classic-matzo-brei-recipe/