Today, I want to focus on Matzo Brei (pronounced “bry”), which is normally done either in a savory or sweet fashion. But what is Matzo (or matzoh or matza or matzah) anyway? Well, it’s a giant slice of bread that’s unleavened, forming what is best described as a giant Jewish cracker. Jews eat it on Passover (Pesach) to remember our liberation from Pharaoh. Because he liked to change his mind a lot, the Jews fled and didn’t have time to leaven their bread and so it never rose when the sun baked it during the desertly escape. Instead, it became a piece of rather flavorless, edible Jewish cardboard.
But as time shifted, Jews in the kitchen got creative with what could be done with matzo to rightfully earn a place in all pantries; you can butter it, schmear it with chopped liver or cream cheese, make matzo balls, farfel, and some even top it with sauce and cheese bake it as a pizza! Also, the varieties and flavors of matzo have greatly evolved. We know having egg, onion, everything and gluten-free versions.
My savory version of Matzo Brei is loaded with onion, chives and eggs (with a cheese option) and is essentially a Jewish egg scramble/omelette that incorporates the matzo into an unforgettable and delicious breakfast or brunch treat. It’s so good that I make it not just during Passover, but I enjoy it the whole year-round!
Watch The Video!
Matzo can be Marvelous
Rinse the Matzo
Brown an Onion
Break Up The Wet Matzo
Get Egg-cited
Life’s Matzo and the Sun’s a Ball of Butter
Toast the Matzo
Add the Egg Mixture
You just…fold it in.
The Taste Test
Jewish Matzo Brei
Today, I want to focus on Matzo Brei (pronounced "bry"), which is normally done either in a savory or sweet fashion. But what is Matzo (or matzoh or matza or matzah) anyway? Well, it's a giant slice of bread that's unleavened, forming what is best described as a giant Jewish cracker. Jews eat it on Passover (Pesach) to remember our liberation from Pharaoh. Because he liked to change his mind a lot, the Jews fled and didn't have time to leaven their bread and so it never rose when the sun baked it during the desertly escape. Instead, it became a piece of rather flavorless, edible Jewish cardboard.
But as time shifted, Jews in the kitchen got creative with what could be done with matzo to rightfully earn a place in all pantries; you can butter it, schmear it with chopped liver or cream cheese, make matzo balls, farfel, and some even top it with sauce and cheese bake it as a pizza! Also, the varieties and flavors of matzo have greatly evolved. We know having egg, onion, everything and gluten-free versions.
My savory version of Matzo Brei is loaded with onion, chives and eggs (with a cheese option) and is essentially a Jewish egg scramble/omelette that incorporates the matzo into an unforgettable and delicious breakfast or brunch treat. It so good that I make it not just during Passover, but I enjoy Matzo Brei the whole year-round!
Ingredients
- 2 boards of a matzo of your choice (I like everything)
- 2 tablespoons vegetable oil
- 1 large sweet (Vidalia) or yellow onion, diced
- 2 tablespoons (1/4 stick) salted butter or margarine
- 4 large eggs
- 1/2 teaspoon seasoned salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 2 tablespoons heavy cream (you can also use half-and-half or milk)
- 2-4 tablespoons chives, sliced (optional)
- 2-4 ounces (approx 1/2-1 cup) shredded cheese of your choice (optional)
- Sour cream or onion dip, for topping (optional)
Instructions
- Run the sheets of matzo under a gentle flow of hot water from the sink faucet for 10-20 seconds on each side and let rest on a place to become a bit softened. (NOTE: I'm giving you a time range here because it all depends on the brand and variety of matzo used. Just when it starts to feel slightly softened, you're good on the rinsing).
- Add the oil to a skillet on the stove on medium-high. After 3 minutes of heating, add the onion and sauté for 5-15 minutes until softened and a bit browned and even charred if you wanna go there.
- While sautéing the onion, break the softened matzo into small pieces on the plate and set aside. Then, crack the eggs in a large bowl, add the cream, seasoned salt and pepper. Whisk aggressively until bubbly and airy, about 30 seconds. Set that aside as well.
- Once the onion is done to your liking, add the butter to the pan to join the onion and follow with the broken pieces of softened matzo. Sauté for 2-3 minutes until toasty.
- Reduce the heat to low. Pour the egg mixture over everything in the pan and let settle (undisturbed) for 15-20 seconds. If using, sprinkle on the chives and the cheese. Then, using a silicone spatula to gently swirl and fold (flip) the eggs along with the onion and matzo in the pan until combined and fully cooked, about 1 minute. As soon as the egg is done cooking, remove the pan from the heat and let rest on a cool part of the stove or a trivet on the counter (NOTE: this will ensure it doesn't dry out by overcooking the eggs).
- Serve, adding additional seasoned salt and pepper taste and topping with sour cream or onion dip, if desired.
Jeffrey's Tips
There are tons of varieties of matzo available - be it plain, flavored or gluten-free. Any will work for this!
How long you want your onion cooked is up to you. Go for 5 minutes for less browned and firmer onions and up to 15 minutes for them to be slightly charred.
Think of a serving as 1 board of matzo + 2 eggs + half the amount of all the other ingredients. Therefore, this recipe as written will make 2 servings. If you want to serve more, just add an additional board of matzo + 2 eggs and and addtional half the amount of all the other ingredients per additional serving.
To keep this Matzo Brei dairy-free, use an unsweetened nondairy milk in place of the cream and use margarine in place of the butter.
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