Matzoh brei (pronounced like ‘fry’) is a classic Jewish breakfast or brunch dish that is served around the holidays or whenever you need to use up leftover matzoh crackers. It is a mashup of matzoh crackers and scrambled eggs. This is one of those dishes that is passed down through families, doesn’t sound very good, and yet is so satisfying and delicious.
I did not realize that Matzoh Brei can be served savory or sweet. What? How in the world is this a sweet dish? Simply put, I would compare it to French toast. The eggs are lightly sweetened, the matzo is soaked in milk with vanilla, and everything is topped with cinnamon sugar and served with maple syrup. It does sound good, but my favorite will always be the savory one.
WHAT DO I NEED FOR MATZOH BREI?
- Matzoh. Get the plain type. The egg matzoh and the matzoh crackers seem to get mushy and dissolve into goo. I guess you could try the garlic or onion variety, but I’ve not experimented with them yet.
- Chicken stock – for soaking. You can also use milk or water. I like using stock as it adds so much flavor.
- Butter or chicken schmaltz. This is a matter of taste.
- Onion and garlic – optional, but great flavor
- Eggs – large, fresh eggs
- Heavy cream – for richness, but you could also use milk or even water.
- Salt and pepper
- Minced fresh chives as garnish. You could also use parsley, shredded cheddar cheese, hot sauce, just to name a few.
WHAT DO I SERVE WITH THIS DISH?
My daughter eats this breakfast along with a small dish of ketchup and hot sauce mixed together. She then dips the tines of her fork into it before spearing each bite of matzoh brei. Not my thing, but I adore watching her enjoy it this way.
I have also seen restaurants in NYC serve it with a side of applesauce and sour cream for dipping. This is actually really yummy.Print
This Matzoh Brei is a classic, Jewish comfort breakfast or brunch dish. It can be served either sweet or savory and is easy enough for a weekday morning.
2 sheets stale matzo
½ cup chicken stock
4 tablespoons butter or chicken schmaltz, room temperature
1 small sweet onion, diced small
1 large garlic clove, finely minced
4 large eggs
1 tablespoon heavy cream
½ teaspoon Kosher salt
½ teaspoon black pepper
Finely minced chopped fresh chives
In a medium bowl, break up the matzoh crackers into small bits. Pour the chicken stock over the cracker and allow it to sit to soften while you prepare the rest of the breakfast.
Place a non-stick skillet over medium heat. Add the butter or schmaltz and allow it to melt.
Slide the onion into the pan and saute, until the it begins to caramelize. Add the garlic and stir often, so the garlic doesn’t brown and turn bitter.
Drain in a fine mesh colander and break up the large pieces of matzoh into bite-size pieces.
Add the drained matzo to the skillet with the onion mixture. Cook and stir until the matzoh is browned and crispy around the edges – about 2 minutes.
Meanwhile in a small bowl, whisk the eggs, cream, salt, and pepper. Pour into the skillet, and scramble by continually mixing the eggs with the matzoh until the eggs are just set but still light and fluffy, about 1 minute.
Serve warm, garnished with chopped chives.
- Category: Breakfast
- Method: Pan fry
- Cuisine: Jewish
Keywords: matzoh brei, Jewish breakfast, brunch recipes, matzoh, egg dishes, egg recipes, quick and easy breakfast