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Matzo Brei has evolved from a Passover breakfast staple to a gourmet year–round meal option with many contemporary variations. It can be served as a side dish, an entrée or dessert at any time of the year. Our Classic Basic Matzo Brei recipe goes "up a notch" with some delicious add-ins. All are Passover friendly, and comforting  year round.


4 large eggs
4 boards matzo
4 cups boiling hot water
1/4-cup oil, margarine or butter
1/3-teaspoon salt


Break matzos up into 2”– 3” pieces.

Place matzos in a bowl. Pour very hot or boiling water over matzo to soften; let sit about 2 minutes, turning occasionally with a spatula or hands. Gently, drain and squeeze out water. Matzo should be softened but not “mushy”.

Whisk the eggs in a bowl, season with salt. Combine matzo and egg mixture.

Heat oil or butter (or a combination) in a large, non-stick pan. Add softened matzo mixture. Fry approximately 4 minutes over medium heat until golden brown.

Flip over in one piece for a single “frittata” pancake style matzo brei, or break up matzo pieces and turn over like a “scramble”. In any case, fry on both sides until golden brown and sizzling!

Serve hot.


Yield: Serves 4

Estimate 1 -1 1/2 half matzos per serving

Bananas Foster: Sauté 2 thinly sliced bananas,1/3 cup brown sugar, 1 teaspoon vanilla and 1/3 cup pecans in 1/4 cup margarine until sugar is melted and add to Matzo Brei just before “flipping”.

The Deli Special: Sauté 1/3 – 1/2/lb. deli meats such as pastrami, salami, corned beef in oil just until warmed through, and add to classic Matzo Brei batter.

Cinnamon Toast: Sauté 1/2 cup raisins, and 1/2 cup brown sugar. 1 teaspoon vanilla, 1/2 teaspoon cinnamon in 2 tablespoons butter until sugar is melted. Add to Matzo Brei batter. Top with cinnamon sugar or maple syrup, fruit preserves, honey or sliced apples when serving.

Caramelized Onion: Caramelize 1 cup thinly sliced onions over low heat until golden brown. Sauté 1/2 cup chopped mushrooms and ½ cup chopped red or green bell pepper Add to matzo brei batter and fry.

Lox and Cream Cheese: Sauté 1/2 cup chopped onions or snipped chives, 1/4 lb. – 1/2 lb. sliced lox or nova in 2 teaspoons oil. Add to classic matzo brei batter and fry. When serving, top with sour cream, dill sprigs, crème fraîche or capers.

Italian: In 2 Tablespoons olive oil, sauté 1/2 cup each chopped peppers, and eggplant – fry until eggplant is soft. Add black and green sliced olives. Add to matzo brei batter. Fry as per instructions above. After flipping, top with ½ cup mozzarella and a pinch of chopped fresh basil. Serve hot, with Parmesan on the side.

Tex-Mex: In 1-tablespoon oil, sauté 1/2 chopped onion, 1/2 jalapeno pepper, and a pinch of fresh cilantro.  Add to classic matzo brei mixture. After flipping, top with 1/2 cup cheddar and 1/4 cup salsa.  Remove from pan and top with 1/2 cup guacamole and sour cream. Serve with salsa.

Coffee Cake: Sauté 1 cup chopped apples in 2 Tablespoons butter or oil until softened. Sprinkled mixture with 1/2 cup sugar and 1/2-teaspoon cinnamon. Mix in 1/4 cup chopped walnuts and sauté until warm and sugar is melted.  Add to matzo brei batter. When serving, top with additional cinnamon sugar or powdered sugar.

Recipes: Passover, Matzo Brei, Meat or Dairy, Kosher

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