Matzo Brei Passover Recipe | The Family Cookbook
Let’s be honest: Many foods made with matzo aren’t exactly attractive to photograph. But, dang it, matzo brei is delicious even if it’s kind of squishy looking.
My dad is the king of matzo brei in our house. He’d make it for Passover but it also became a special Sunday treat if we had extra matzo lying around—and in the 90s in small-town Utah, that didn’t happen very often. As kids, we had trouble pronouncing the “brei” part and ended up calling our Sunday breakfasts matzo fry, and the nickname has stuck ever since. My dad prefers to make it all in one big batch and always has to flip it just right. Check out the flip photo near the bottom, he was pretty proud of this batch.
Though we weren’t the most traditional of households growing up, this recipe is kosher for Passover and you can find the recipe after the photos.
Ready to document your food heritage?
Sunday Morning Matzo Brei
(Kosher for Passover)
Your favorite jam for serving
DIRECTIONS (according to my dad):
Place matzo in a colander and drench with cold water until the matzo starts to soften, but still holds together. Set the colander aside and crack the eggs into a large bowl. Add a few generous pinches of kosher salt and beat the eggs, adding a few splashes of milk. Tear the softened matzo and add the chunks to the eggs. Gently combine the matzo and eggs, making sure the matzo doesn’t disintegrate.
Heat a nonstick skillet over medium heat. Poor the matzo-egg mixture into the skillet—you can do this in two batches if you don’t want to flip one giant batch. Cook the matzo for 5 minutes or so, until the bottom is slightly brown and can be lifted easily away from the skillet. Flip the matzo brei to cook the other side—my dad uses two spatulas for large batches. Cook until the eggs are cooked through, about another 5 minutes. Sprinkle with more kosher salt. Cut into portions and serve topped with your favorite jam.