Matzo Brie

 Matzo Brei

A classic Jewish breakfast or light meal featuring matzo, egg, and your choice of toppings!

Growing up in New York, I was introduced to several ethnic cuisines and lucky enough to live down the block from a wonderful Jewish woman named Mrs. Cohen. Mrs. Cohen was childless and the wife of an Army veteran to whom my father was friends. She was also an amazing cook. I was lucky enough to have been befriended by her and learned how to cook Jewish dishes. Each dish became a new favorite, and my father loved it when I’d share her recipes with him at various mealtimes. 

What is Matzo Brei? 

I remember asking Mrs. Cohen what Matzo Brei was and how it was made. She simply said, “You love Matzo’s, right?” I answered yes, the salted onion kind. She laughed at my answer and then asked, You like Cheese too. Right? I nodded “yes.” Then she explained that Matzo Brei can be made either sweet or savory style, depending on your mood of choice. She then explained the difference between Sweet and Savory with regard to cooking. She went on to explain that sweet flavors are the stars of desserts, snacks, and treats perfectly as a delightful ending or a reward! Savory flavors steal the show in main courses, appetizers, and sides, giving meals their rich character.  Many cuisines artfully blend sweet and savory for that perfect balance—think sweet sauces drizzled over roasted meats or fruity twists in salads.

How to Make Matzo Brei: 

Soak it in water or milk, or skip soaking entirely! A classic ratio is 1:1 matzo to egg, but feel free to get creative! 

What Type of Matzo Works Best? 

Stick with traditional matzo for the best results. Whole wheat and gluten-free options are great too—just avoid soft egg matzo!  

For savory delights, schmaltz reigns supreme. But vegetable oil or kosher butter works wonders too! For sweet variations, butter paired with powdered sugar is a must-try—with optional orange flower water for an extra zing!

4 servings

Ingredients

Savory Matzo Brei

4 tablespoons chicken fat or vegetable oil, divided

1 medium onion, sliced

Pinch sugar

4 large eggs

4 sheets matzo

Salt and black pepper, to taste

Chives or parsley, chopped for garnish

Sweet Matzo Brei

4 large eggs

1 cup plus 2 tablespoons milk, divided

Pinch salt

Pinch sugar

1/2 teaspoon orange-flower water, optional

4 sheets matzo

2 tablespoons unsalted butter

Cinnamon sugar or powdered sugar, for garnish, optional

Apple sauce, jam or preserve, on the side, optional

Directions

Savory Matzo Brei

Caramelize the onions:

For the savory matzo brei, you will need to caramelize the onions first. Heat 2 tablespoons of the chicken fat or oil in a sauté pan and gently cook the onions until soft and caramelized. Let them cook at medium heat for a few minutes, then sprinkle a little salt and a little sugar over them. Cover the pan and turn the heat to low. Stir occasionally. This should take 15-20 minutes. Remove from the pan and set aside. Wipe out the pan with a paper towel.

Sautéed onions to make matzo.

Soften the matzo:

Soften the matzo a little by running it under cold water for 15 to 60 seconds. The longer you wet them down, the softer they will be; it's your choice.

Running water over matzo crackers.

Break up matzo and stir with beaten eggs and caramelized onions:

Beat the eggs with a little salt and black pepper in a large bowl. Break the matzo up into pieces of about 1/2 to 1 inch into the bowl with the eggs. Stir in the caramelized onions and mix well.

Cook in chicken fat:

Heat the remaining 2 tablespoons of chicken fat in the sauté pan over medium-high heat. Let this heat up for a minute or two, then pour in the matzo-egg mixture. Cook this, moving it around constantly, until the eggs are just barely set — you want them to be soft, and not browned. This should take about 90 seconds or so. Serve immediately, garnished with chopped parsley or chives.

A skillet with matzo inside.

Sweet Matzo Brei

Beat the eggs, 2 tablespoons milk, salt, sugar and orange flower water:

In a large bowl, beat together the eggs, 2 tablespoons milk, salt, sugar, and orange-flower water (if using).

Crush matzo and soak in milk:

In another bowl, break the matzo into 1/2- to 1-inch pieces. Add the cup of milk and mix well. Let this stand at least 30 seconds to about 2 minutes. The longer the matzo sits in the milk, the softer it will become.

Crackers in a bowl to make matzah brei.

Mix soaked matzo with eggs:

When you're ready, move the soaked matzo from the milk bowl into the bowl with the eggs. Mix well to combine.

matzah brei soaking in a bowl

Cook in butter:

Heat the butter in a large sauté pan over medium-high heat. Let it heat up for a minute or two until the butter is melted before adding the matzo-egg mixture. Cook, stirring constantly, until the eggs are barely set, about 90 seconds.

Serve garnished with cinnamon or powdered sugar, apple sauce on the side, or another sweet topping, such as your favorite jam or preserves.

Elizabeth Kilbride is a Writer and Editor with 40 years of experience in writing, 12 of which are in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

 

Passover Recipes, Kilbride, Jewish Cuisine, Potpourri of Frugality