When Passover comes around, matzo is always the first thing that comes to mind. While plenty of people lean into chocolate matzo bark or quick matzo pizzas, breakfast in my house goes in a different direction. We keep it simple and satisfying with a warm, savory matzo brei, the kind of dish that comes together in minutes and literally never gets old.
While my husband loves his matzo brei sweet with jam, my matzo brei is essentially an egg and matzo scramble seasoned with a generous amount of salt and pepper. It's one of those nostalgic breakfast I eat everyday during Passover, and for good reason.
TL; DR Summary - Matzo Brei
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: 15-20 minutes
- 📖 Dietary info: Dairy, gluten, egg
- 😋 Taste: Savory, salty, umami
- 💖 Why You'll Love: This salt and pepper matzo brei is a filling and satisfying breakfast (or dinner), and comes together in just one bowl.
- 🍽️ Best Paired With: For breakfast, make this matzo brei along with a fruit crumble (with matzo meal instead of flour), and for dinner, pair this with a side of chicken thighs or a hearty minestrone soup (minus the pasta).
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Tips, Tricks, and Key Reminders:
- Let the Matzo Soak: But don't let it get too soggy. All you really need is 1-2 minutes in a bowl of water to get the matzo to soak just enough to scramble in the pan with the egg.
- Any Pan Works: The best part about this recipe is that it works with any type of pan you have. No need to worry if you have stainless steel or nonstick.
- Use the 2:1 Ratio: If you are making a large batch for your family, remember the 2:1 ratio: two boards of matzo to one egg. So, if you want to double this, use 4 boards of matzo and 2 eggs.
- Keep the Heat at Medium: You don't want to burn the matzo brei, and so I've found over the many years making this, that a steady medium heat is what you want.
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.
The Main Ingredients
- 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: Plain Matzo is what we're using. We crumble it and add to a bowl of water to soak. You can also swap for gluten free or whole wheat matzo.
- Butter or Cooking Spray: I prefer to use both: 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!
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- Use your favorite gluten free matzo or even an egg matzo for additional flavor.
- If you need to use a dairy free butter, you can do so but be sure to find one that melts well.
- Eggs are essential to this dish, so I would not advise omitting them. You could use simply eggwhites if you'd prefer to leave out the yolk.
How to make savory matzo brei
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.
Matzo Brei FAQs
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.
Similar to my almond butter pancakes with berry compote, you can top the matzo brei with the berry compote or a simple sprinkle of powdered sugar and maple syrup.
Other recipes that are K4P (or can be modified to be kosher for Passover)
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ 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!
Simple Savory Matzo Brei Recipe (Egg Fried Matzo)
Equipment
- frying pan
- medium bowl
- spatula
Ingredients
- 1 whole egg
- 2 boards matzoh crumbled into pieces
- 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.
Deborah Wiener Marotta says
I tried this just last night for a unique dinner treat. It is absolutely THEEE best fried matzo recipe ever!
Because of my own dietary issues, I offered salt as an option for my husband, while I didn't cook with it. I also used two tablespoons of Smart Balance instead of butter.
Morgan Peaceman says
Thank you so much for this comment Deborah! I LOVE this recipe and look forward to it every year. I'm so happy you were able to make it your own!