Matzo Brei

A classic Jewish breakfast or light meal of matzo, egg and either savory toppings or sweet.

Main Course
  • 4 Tbsp chicken fat or vegetable oil, divided
  • 1 medium onion, sliced
  • Pinch of sugar
  • 4 large eggs
  • 4 sheets of matzo
  • Salt and black pepper
  • Chives or parsley for garnish
  • 4 large eggs
  • 1 cup milk, plus 2 Tbsp
  • Pinch of salt
  • Pinch of sugar
  • 1/2 teaspoon orange flower water (optional)
  • 4 sheets matzo
  • 2 Tbsp unsalted butter
  • Cinnamon sugar, powdered sugar or apple sauce for garnish

Special Equipment:
  • 2-quart glass or ceramic baking dish (8x8 square or 7x11 rectangular)
  • Savory Matzo Brei
  • For the savory matzo brei, you will need to caramelize the onions first. Heat 2 tablespoons of the chicken fat or oil in a saute pan and gently cook the onions until soft and caramelized. Let them cook at medium heat for a few minutes, then sprinkle a little salt and a little sugar over them. Cover the pan and turn the heat to low. Stir occasionally. This should take 15-20 minutes. Remove from the pan and set aside. Wipe out the pan with a paper towel.
  • Beat the eggs with a little salt and black pepper in a large bowl. Soften the matzo a little by running them under cold water for a minute or so. The longer you wet them down, the softer they will be; it's your choice. Break the matzo up into pieces of about 1/2 to 1 inch into the bowl with the eggs. Stir in the caramelized onions and mix well.
  • Heat the remaining 2 tablespoons of chicken fat in the saute pan over medium-high heat. Let this heat up for a minute or two, then pour in the matzo-egg mixture. Cook this, moving it around constantly, until the eggs are just barely set — you want them to be a little bit runny. This should take about 90 seconds or so. Serve immediately, garnished with parsley or chives. Sweet Matzo Brei
  • Beat the eggs, 2 tablespoons milk, the salt, sugar and orange flower water (if using) in a large bowl.
  • In another bowl, crush the matzo into 1/2 to 1inch pieces. Add the cup of milk and mix well. Let this stand at least 30 seconds — the longer the matzo sits in the milk, the softer it will become. I like to let it stand 2 minutes. When you're ready, move the soaked matzo from the milk bowl into the bowl with the eggs. Mix well to combine.
  • Heat the butter in a large saute pan over medium-high heat. Let it heat up for a minute or two before adding the matzo-egg mixture. Cook, stirring constantly, until the eggs are just barely set, about 90 seconds. Serve garnished with cinnamon sugar, apple sauce or something else sweet; jams and preserves are a good choice.

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