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.
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.
I like to serve it for brunch along with Old Fashioned Fried Apples, Classic Strawberry Jam with New York Style Bagels, and a pitcher of Fresh Peach Bellinis.
PrintThis 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.