Matzo and egg fried together. This traditional dish is great anytime, but everyone really looks forward to Matzo Brei during Passover!

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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Take the matzo and break into small pieces into a bowl. Cover with hot water for a minute. Then squeeze out the water.

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  • In a small bowl, beat one egg with salt and pepper to taste and add to matzo. Mix well.

  • Heat frying pan with a little oil. Pour mixture into the pan. Brown one side and turn over.

Cook's Note:

For a sweet version, serve with sugar or jelly.

Nutrition Facts

222 calories; protein 9.3g 19% DV; carbohydrates 24.4g 8% DV; fat 9.6g 15% DV; cholesterol 186mg 62% DV; sodium 70mg 3% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/20/2006
I sauteed a little onion in butter, rather than oil, and added the matzo brei mixture when the onions were translucent to make a mixture that I enjoyed even more. Read More
(64)

Most helpful critical review

Rating: 3 stars
04/03/2003
A great jewish favorite. As written this is just OK. I would make a few suggestions...use egg & onion matzoh if you have it. I use butter instead of oil and add some salt, pepper and cinnamon. This is still a rather bland dish (kids like it though). You can even add grated apples, dried fruit, etch to add some flavor. Read More
(111)
34 Ratings
  • 5 star values: 12
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
04/03/2003
A great jewish favorite. As written this is just OK. I would make a few suggestions...use egg & onion matzoh if you have it. I use butter instead of oil and add some salt, pepper and cinnamon. This is still a rather bland dish (kids like it though). You can even add grated apples, dried fruit, etch to add some flavor. Read More
(111)
Rating: 5 stars
09/20/2006
I sauteed a little onion in butter, rather than oil, and added the matzo brei mixture when the onions were translucent to make a mixture that I enjoyed even more. Read More
(64)
Rating: 3 stars
12/03/2004
I made this like a french toast and added vanilla and cinnamon and served with syrup. I am not Jewish, but this is pure comfort food for my husband. He liked the additions so much that he invited his parents up for breakfast. Even my mother-in-law asked what I did differently and she makes it for her husband this way. Also, I made this dish for my daughter's 5th grade class for their heritage day and only one small portion remained! Read More
(38)
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Rating: 5 stars
10/16/2005
Whenever i make matzo brei, i cook it in either butter or butter flavored Pam, and serve it savory with sour cream. If i serve it with jam, i never add sugar. It tastes perfect either way. Read More
(14)
Rating: 4 stars
06/10/2008
This recipe is great with tweaking. My Dad used to make this a lot for us growing up. Really play around with it until it is perfect for you. We eat it with my grandmother's homemade jam. Read More
(14)
Rating: 4 stars
05/24/2010
This is very simple and traditional recipe. I soak in warm water. You have better control. You don't want it to soaky. I like it with just a little firmness. Let the egg mixture soak a little longer to soften completely. I use only oil. The very traditional way is to use schmoltz (rendered chicken fat). My grandmother made it that way. Definitely use a little minced onion. Fry the onion first then add the matzo mixture. This is the Russian way. My wife's family is Polish and they separate the eggs and fold in the whites and serve with powdered sugar. Read More
(10)
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Rating: 4 stars
01/14/2007
I had only had matzo brei with unsoaked matzo. This was a nice variation. Good with maple syrup. Read More
(10)
Rating: 4 stars
02/22/2003
Very quick and easy. As this is "Matzo French toast" it also goes well with maple syrup or honey, but don't use onion matzo for that. Read More
(9)
Rating: 4 stars
10/08/2004
Always a favorite in our home. I like to double the recipe, add 2 Tbs wheat germ and 1/2 tsp vanilla. I generally use butter or butter substitute for frying, 1 Tbs per serving. Served with sour cream and maple syrup, this makes a great lunch for me and my 2 year old. Read More
(9)