Ingredients
3 sheets of plain matzo
3 large eggs
2 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Warm water (for soaking)
Optional: Cinnamon sugar or sour cream for serving
Instructions
Step 1: Break the matzo sheets into bite-sized pieces (about 1-2 inches) into a medium-sized bowl or a colander.
Step 2: Pour warm water over the matzo pieces or submerge them for about 30-45 seconds until they are softened but not falling apart.
Step 3: Drain the matzo thoroughly and squeeze out any excess moisture with your hands or the back of a spoon.
Step 4: In a separate bowl, whisk the eggs with salt and pepper until well combined.
Step 5: Add the softened matzo to the egg mixture and toss gently to ensure every piece is coated; let it sit for 1 minute.
Step 6: Melt the butter in a large non-stick skillet over medium heat.
Step 7: Pour the matzo and egg mixture into the skillet. For a scrambled style, stir occasionally until the eggs are set and slightly browned. For a pancake style, cook undisturbed for 3 minutes, then flip and cook the other side until golden.
Step 8: Serve immediately with your choice of sweet or savory toppings.
Notes
For a crispier texture, use a higher heat and more butter. For a softer texture, soak the matzo for a full minute in milk instead of water.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Savory Breakfasts
- Cuisine: Jewish
Nutrition
- Serving Size: 1 plate
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 210mg
Keywords: matzo brei recipe, jewish breakfast, passover breakfast, fried matzo, easy egg recipes
