Author Notes
It's a shame matzo isn't readily available year 'round because it's crunchy texture and earthy flavor makes it a terrific ingredient in lots of recipes. Matzo brei, also known as fried matzo is simply a scramble of matzo, eggs and butter. The secret is to soften the matzo in hot water so it can absorb the egg. In less than 5 minutes you can have the most satisfying weekday breakfast, but enjoy it now because once Passover is over, you'll have to wait for matzo again next year. —secretsofahomecook
Ingredients
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4 tablespoons
unsalted butter
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4
matzo sheets, preferably whole wheat
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4
large eggs
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1 teaspoon
salt plus more to taste
Directions
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In a 9 or 10-inch skillet, melt butter over medium heat until foamy. While butter is melting, break up matzo, place in a bowl and cover with hot water. In another bowl, whisk the eggs then add the salt. Drain the matzo in a colander, then mix with the eggs. Turn the heat to high and add the matzo/egg mixture. Let it sit for 2 minutes until the edges begin to brown. Flip the whole thing over breaking it up as you go. Continue to cook another 2-3 minutes until matzo brei is golden brown.
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