Matzo Brei Recipes

MATZO BREI

Steps:

• Coarsely crumble matzo crackers into a fine mesh sieve set over a large bowl; reserve crumbs in bowl. Place sieve under cold running water until matzo is softened, about 15 seconds; drain. Stir softened matzo, eggs, milk, crumbs and salt until combined. , Melt 3 tablespoons butter in a large skillet over medium-high heat; add half of the matzo mixture. Cook, without stirring, until bottom is golden brown, 3-4 minutes; flip. Cook until bottom is golden brown and eggs are cooked through, 3-4 minutes. Transfer to platter. Repeat with remaining butter and matzo mixture. Serve hot with maple syrup if desired.

CLASSIC MATZO BREI

Steps:

• Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.
• Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.
• Add eggs, salt and pepper (if you're making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you're making it sweet) and toss well.
• Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).

MATZO BREI

Steps:

• Take the matzo and break into small pieces into a bowl. Cover with hot water for a minute. Then squeeze out the water.
• In a small bowl, beat one egg with salt and pepper to taste and add to matzo. Mix well.
• Heat frying pan with a little oil. Pour mixture into the pan. Brown one side and turn over.

MATZO BREI

Steps:

• In a mixing bowl, break the matzo into 1-inch pieces. Bring the water to a boil and pour over the matzos. Quickly toss the matzo, then drain off any excess. In a bowl, beat the eggs with a fork. Mix the eggs, salt and pepper into the matzo. Over high heat, heat the butter and oil in a large saute pan. Add the matzo and fry until crisp. Flip over to fry the other side, breaking into pieces as it cooks. Serve with Maple syrup, or preserves.

SAVORY MATZO BREI

Steps:

• Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until soft and beginning to brown, 6 to 7 minutes. Stir in herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a bowl and let cool slightly; reserve skillet.
• Whisk eggs in a large bowl. Stir in mushroom mixture.
• Break matzo into 2-inch pieces and place in a colander. Pour boiling water over matzo; let stand until slightly softened, 2 to 3 minutes. Gently stir into egg mixture; season with salt and pepper. Let stand 5 minutes, then stir again.
• Wipe reserved skillet clean and melt remaining 1 tablespoon butter over medium heat. Working in batches, pour batter into skillet 1/3 cup at a time, spreading into a 3-inch pancake with the bottom of the cup. Cook until undersides are evenly browned, 2 to 3 minutes. Flip and continue cooking until other sides are browned, 2 to 3 minutes more. Drain on paper towels. Serve with chopped parsley, creme fraiche, and and a squeeze of lemon.

RUTH REICHL'S MATZO BREI

Steps:

• Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork.
• Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.

SWEET MATZO BREI

Steps:

• Pass each matzo sheet under cool running water briefly, then crumble into a large bowl. Stir in 1 cup milk, eggs, cinnamon, sugar, and vanilla extract to form evenly moistened batter. Add more milk if batter is too dry.
• Heat butter in a large skillet over medium heat. Scoop a generous spoonful of dough onto skillet and flatten with a spatula. Cook until golden brown on each side, 3 to 5 minutes per side. Repeat with remaining batter.

MIXED BERRY MATZO BREI

Steps:

• For the spiced sugar: Combine the sugar, cinnamon, and cardamom in a small bowl and set aside.
• For the matzo brei: Fill a large mixing bowl with cold water. Break the matzo sheets into 1- to 2-inch pieces and add to the water, allowing to moisten for 45 seconds. Drain in a colander. In the now-empty mixing bowl, whisk together the eggs, cream, vanilla, and salt. Fold the moistened matzo into the egg mixture to evenly coat.
• Heat the oil in a large nonstick pan or cast-iron skillet over medium-high heat. Pour in the egg-matzo mixture and spread out evenly in the pan. Using a rubber spatula, gently fold the eggs to make a soft scramble, cooking until just set (the eggs should still be a little runny). Turn off the heat. Add the butter, then fold in 1 tablespoon of the spiced sugar and most of the compote, reserving some for serving.
• Transfer the matzo brei to a serving bowl or platter. Sprinkle with more spiced sugar to taste, and top with the remaining compote. Serve with whipped cream, a sprinkle of flakey salt and the remaining spiced sugar on the side.
• Combine the fruit, honey, lemon juice, salt and cinnamon stick in a small saucepan over medium heat. Bring to a boil and cook, stirring occasionally, until the fruit is broken down but still chunky, about 10 minutes. Remove from the stove, then discard the cinnamon stick.

MATZO BREI OR FRIED MATZO

Steps:

• Beat the eggs (like you're about to make scrambled eggs) in a medium-size bowl, and set aside.
• Wet each matzo sheet under warm running water, until thoroughly wet and easy to break apart. Shake the excess water from the matzo.
• Break the matzo sheets into pieces in the bowl with the beaten eggs, until all the matzo is broken up.
• Spray a pan with cooking spray and heat it on the stovetop on medium-high heat.
• Mix the egg and matzo together, so the egg coats the matzo, and pour into the heated pan.
• Cook as you are cooking scrambled eggs, until desired doneness.
• Once the food is plated, sprinkle lightly with salt, to taste.

MATZAH BREI

Steps:

• Put the matzah pieces in a large flat bowl or tray. Pour over 150ml of hot water and make sure all the matzah is covered. Set aside to absorb the water for about a minute, making sure they're evenly soaked. You want it a bit puffy but not disintegrating. Discard the excess water.
• Beat the eggs in a large bowl with the salt and add the matzah pieces. Stir to combine.
• Heat the butter in a 25cm frying pan over medium heat until it foams. At this point, you can either pour in all of the egg and matzah mixture, and spread it in a flat layer in the pan, or form into four smaller patties. Leave the matzah brei to set for about 4-5 mins - it should be golden on the base.
• Use a spatula to flip the individual matzah brei or smaller patties over, and cook them for another 4-5 mins until golden brown. Serve immediately with a sprinkle of salt or your choice of toppings.

APPLE CINNAMON MATZO BREI

Steps:

• Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
• In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
• Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
• In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.
• Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.

SAVORY MATZO BREI

Steps:

• Preheat the oven to 250ºF.
• Put a kettle of water (about 3 1/2 quarts) on high heat to boil.
• Meanwhile, melt 1 tablespoon margarine in a 12-inch skillet on low heat.
• Add onions, and saute over medium-high heat until soft and golden brown, stirring frequently to prevent burning, about 15 minutes.
• Add mushrooms, and continue cooking until soft, 3 to 4 minutes.
• Add rosemary, thyme, parsley, salt, and pepper, and stir to combine.
• Remove from heat, and set aside to cool slightly.
• Break eggs into a large bowl, and beat lightly.
• Add mushroom mixture, stirring well to combine.
• Make batter:
• Break matzos into 1 1/2- to 2-inch pieces directly into a colander, and pour the boiling water over them.
• Let matzo stand until softened, about 2 to 3 minutes, and add to the mushroom-egg mixture, adjusting the seasoning with salt and pepper, if necessary.
• Let stand for 5 minutes.
• Melt remaining tablespoon margarine in a 10-inch nonstick skillet over medium heat.
• Pour 1/4 cup of batter into pan to form a 3-inch pancake, lightly pressing with a spatula to make pancake even.
• Repeat, cooking 3 pancakes per batch.
• Cook pancakes until nicely browned, about 2 minutes.
• Turn and cook the other side about 2 minutes more.
• Transfer to oven to keep warm and repeat process until all the batter is used up, making about 28 pancakes.
• Serve immediately.

MATZO BREI

Steps:

• Break 2 sheets of matzo into 1/2" pieces; place in a medium bowl. Cover with very hot tap water. Let stand for about 30 seconds, then drain. Beat 2 large eggs in another medium bowl; season with salt and pepper. Add drained matzo; mix until combined and a wet batter forms. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Spoon scant 1/4-cupfuls of batter into skillet, making 4 pancakes. Fry, turning once, until golden and just cooked through, about 1 minute per side. Serve with jam, syrup, or whatever the hell you'd like. These rock.

MATZO BREI WITH CARAMELIZED APPLES

Steps:

• Place honey in a small saucepan or microwavable bowl. Split vanilla bean lengthwise and use tip of knife to scrape seeds into honey. Add bean to honey as well. Gently warm honey over low heat or in microwave until it thins enough to easily pour, about 1 to 2 minutes. Keep warm or reheat before serving.
• Heat a sauté pan until very hot. Add 2 tablespoons butter, the apples and sugar. Fry, stirring occasionally, until apples are soft and caramelized, 8 to 10 minutes. Transfer to a dish and keep warm.
• Place matzos in a large bowl and cover with warm water. Soak for 1 minute, then drain, pressing to remove excess water.
• In a large bowl, lightly beat eggs with salt. Break soaked matzo into large pieces, adding them to eggs, and toss well.
• Melt 6 tablespoons butter in a 10-inch nonstick pan over medium-low heat. Add matzo and eggs and cook, pressing down on top with a spatula, until crisp on bottom, about 8 minutes. Use a flexible metal spatula to loosen bottom and sides, then invert pan over a plate to flip matzo brei. Add remaining tablespoon butter to pan and swirl to coat bottom. Slide matzo brei back into pan and continue to cook until a crust has formed on bottom and it is cooked through, about 3 to 5 more minutes.
• Cut matzo brei into 6 pieces. Top each piece with apples and a spoonful of mascarpone, and serve drizzled with honey vanilla sauce.