This is old school comfort food for a lot of people – sort of a Jewish take on huevos rancheros. The great thing about this recipe is that it can shape shift from savory to sweet. Many recipes call for soaking the matzoh in water and then squeezing it out right before cooking the matzoh brei. I find that technique makes for a water-logged final product. My solution was to add an extra egg and let the matzoh soak up the moisture from the eggs, resulting in a custardy texture. For the savory version, I like to finish with chives (I wouldn’t say no to a little hollandaise sauce, either). If you lean more toward the sweet stuff, your sauce options are wide open. Maple syrup, applesauce, fruit jams or even honey all work.

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Matzoh Brei
Matzoh Brei
Votes: 1
Rating: 5
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Rate this recipe!
Cuisine Jewish
Ingredients
  • 6 eggs
  • 3 sheets matzoh broken into bite-size pieces
  • 2 tbs. butter
  • chives (if making savory) finely chopped
  • 1 tbs. sugar (if making sweet)
  • sweet stuff honey, maple syrup, jam or applesauce. It’s your call.
Cuisine Jewish
Ingredients
  • 6 eggs
  • 3 sheets matzoh broken into bite-size pieces
  • 2 tbs. butter
  • chives (if making savory) finely chopped
  • 1 tbs. sugar (if making sweet)
  • sweet stuff honey, maple syrup, jam or applesauce. It’s your call.
Matzoh Brei
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a bowl big enough to hold everything, whisk the eggs until light yellow. If making a sweet version, add the sugar.
  2. Add the broken matzoh pieces. Let the matzoh soak in the egg for 15 minutes.
  3. Heat a non-stick pan over medium heat. Melt the butter until browned.
  4. Add egg mixture and stir constantly until the eggs are still glossy but about to be fully cooked (they will continue to cook after coming out of the pan).
  5. Plate the eggs and serve immediately.
  6. Top with the chives (for the savory version) or serve with your choice of sweet topping.
Source
John Houser III
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