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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
- 4 tablespoons unsalted butter
- 4 matzo sheets, preferably whole wheat
- 4 large eggs
- 1 teaspoon salt plus more to taste
- 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.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe