There's so many different ways to use and eat Matzo aside from eating it all week during Passover. I know a lot of people love a good chocolate matzo bark, or a matzo pizza, but in my house (well, really just me) I love a good matzo breakfast. This is a simple savory Matzo brei recipe, which is essentially a egg and matzo scramble with a load of salt and pepper. It's just one of those nostalgic breakfast I eat everyday during Passover, and I am confident you'll love it just as much as I do.
What is Passover?
Passover is one of the more important holidays in the Jewish religion. It's a holiday to remember the suffering, strife, and ultimate exodus of jews from enslavement under the Pharaoh's rule in Egypt.
The reason behind eating matzoh for Passover is because the Jews were in a hurry to leave Egypt, they had no time to wait for their bread to rise, they had to take what they could with them. Thus, the bread did not rise, resulting in a cracker-like consistency and taste.
Jump to:
- What is Passover?
- What are the ingredients for this recipe?
- How do I make this savory matzo brei recipe?
- Recipe Swaps and Substitutions
- Ways to vary this matzo brei recipe
- When would I serve this?
- Storage and Reheating
- Hungry for more?
- Did you like this recipe? Share it!
- Simple Savory Matzo Brei Recipe (Egg Fried Matzo)
What are the ingredients for this recipe?
- Eggs - eggs are the second most important ingredient for this recipe as this is essentially and egg and matzo scramble. It depends on how many boards of Matzo you use, but I typically use 1 egg for every two boards.
- Matzo - fresh, plain Matzo is what we're using. We crumble it and add to a bowl of water to soak.
- Butter or Cooking Spray - I prefer to use both here: butter for scrambling the egg and matzo, then the cooking spray as it fries in the pan for extra crispiness.
- Water - the water is important to let the Matzo soak and get soft.
- Salt and Pepper - A generous amount added to the end for that savory flavor!
See the recipe card below for specific information about quantities.
How do I make this savory matzo brei recipe?
Step 1: In a medium bowl, break apart two boards of matzo, then add in water just enough to soak the matzo. Let soak for 2-3 minutes or until soft. Melt the butter in a medium heat in a frying pan. Pour in the matzo and let begin to crisp and fry, stir frequently to prevent sticking, approximately 3-4 minutes.
Step 2: Whisk the egg and pour into the matzo, and scramble the egg and matzo together until well combined. Top with salt and pepper then serve.
HINT: Don't let the matzo soak in the water for very long as it will get too soft and won't cook or fry well in the pan.
Recipe Swaps and Substitutions
You can change out a few of the ingredients in the recipe if you need to make it allergen friendly:
- Matzo - You could use a gluten free Matzo if you prefer. Both the Yehuda and the Manischewitz brands both carry a GF Matzo.
- Butter - substitute for a dairy-free butter if you need to or simply use the cooking spray the entire time.
- Eggs - this matzo brei recipe is built on using eggs, but you could use egg whites instead of the whole egg. I did not test this recipe using an egg alternative.
Ways to vary this matzo brei recipe
While I absolutely LOVE this savory version, there are many different ways to make Matzo brei:
- Make it sweet - I would like to think that most people like it this way, including the rest of my family. Matzo brei topped with jelly such as strawberry, apricot, raspberry, or a classic concord grape.
- Add cinnamon and powdered sugar.
- Maple syrup, as if it were a pancake.
- Ground walnuts on top with the jam.
- Top the Matzo brei with nutella.
- To make this even more savory, add in onions and garlic!
*For all of these varieties, you would make the Matzo brei into a pancake and let it fry, flip, and cook some more. Then, add any of the toppings you'd like.
When would I serve this?
For me, I like this recipe for breakfast, but here are some other times you can offer it:
- Brunch for a family post-Passover Seder
- Lunchtime
- Easy dinner when you're sick of plain chicken and vegetables.
Storage and Reheating
This recipe isn't something I'd recommend storing and reheating as it doesn't reheat well, and it will get very soggy when stored in the fridge.
I suggest making just enough for one or two servings (which this recipe is made for) and if you want to make more for more people, double or triple the recipe as it says in the recipe card below.
Hungry for more?
Check out these other scrumptious breakfast recipes, some of which can be K4P!
Did you like this recipe? Share it!
If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you for being here!!
Simple Savory Matzo Brei Recipe (Egg Fried Matzo)
Equipment
- frying pan
- medium bowl
- spatula
Ingredients
- 1 whole egg
- 2 boards matzoh
- 1 tablespoon butter
- cooking spray
- salt and pepper to taste
Instructions
- In a medium bowl, break apart two boards of matzo, then add in water just enough to soak the matzo. Let soak for 2-3 minutes or until soft.
- Melt the butter in a medium heat in a frying pan.
- Pour in the matzo and let begin to crisp and fry, stir frequently to prevent sticking, approximately 3-4 minutes.
- Whisk the egg and pour into the matzo, and scramble the egg and matzo together until well combined.
- Top with salt and pepper then serve.
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