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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan fry
- Cuisine: Jewish
Keywords: matzoh brei, Jewish breakfast, brunch recipes, matzoh, egg dishes, egg recipes, quick and easy breakfast