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Crispy Matzo Brei with Sweet and Savory Variations for Passover

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Pareve

Matzo brei is the classic Passover breakfast of matzo softened in water, mixed with eggs and fried until golden and crisp at the edges. This recipe includes a sweet version with cinnamon sugar, berries and honey, and a savory version with onion, chives and black pepper.

The 30-Second Rule

Soak the broken matzo in warm water for about 30 seconds, just until it softens but still holds some structure, then drain well. Mix with the beaten eggs, and cook in a hot pan, ideally cast iron, so golden, crispy patches form on the bottom before you stir or flip. For the savory version, sauté the onion first.

Kosher Notes

Cooked in oil, matzo brei is pareve. For Passover, use kosher-for-Passover matzo and oil. Some families don’t eat gebrokts during Passover; follow your custom. Check each egg for blood spots.

Leftovers

Reheat leftovers in a dry skillet for a minute or two.

Crispy Matzo Brei with Sweet and Savory Variations for Passover
Transform simple matzo into crispy, golden comfort food with this classic Passover recipe featuring both sweet and savory variations.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

Basic Matzo Brei
  • 4 sheets matzo
  • 6 large eggs
  • 3 tablespoons vegetable oil or olive oil
  • 1/2 teaspoon kosher salt
Sweet Variation
  • 1 teaspoon ground cinnamon
  • 2 tablespoons sugar
  • 1 cup fresh berries for serving
  • 2 tablespoons honey for drizzling
Savory Variation
  • 1 medium onion diced
  • 2 tablespoons fresh chives chopped
  • 1/4 teaspoon black pepper freshly ground

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Method
 

Basic Preparation
  1. Break matzo into bite-sized pieces, about 1-2 inches each. Place in a large bowl and cover with warm water for 30 seconds only. Drain immediately in a fine mesh strainer and shake off excess water.
  2. Beat eggs with salt in a large bowl. Add the drained matzo pieces and stir gently to coat. Let sit for 2-3 minutes to allow matzo to absorb some egg mixture.
Sweet Version
  1. Add cinnamon and sugar to the matzo-egg mixture and stir to combine.
  2. Heat oil in a large skillet over medium-high heat. Pour in the mixture and let it cook undisturbed for 2-3 minutes until golden brown on the bottom.
  3. Use a spatula to break up and flip sections, cooking another 2-3 minutes until crispy edges form throughout. Serve immediately with berries and honey.
Savory Version
  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened and lightly golden.
  2. Add remaining oil to the pan and increase heat to medium-high. Pour in the matzo-egg mixture and let cook undisturbed for 2-3 minutes until golden.
  3. Break up and flip sections with a spatula, cooking another 2-3 minutes until crispy. Season with pepper and sprinkle with chives before serving.

Notes

Don't oversoak the matzo or it will become mushy. The 30-second rule is crucial for maintaining some texture. For extra crispy results, use a cast iron pan if you have one. Leftovers can be reheated in a dry skillet over medium heat for a minute or two.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 372mg 124%
Sodium 485mg 21%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 14g 28%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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