matzo brei recipe
The Best matzo brei recipe
What I really love about matzo brei is how it’s a great way to use up whatever matzo you have on hand, whether it’s from a bag or some leftovers from a previous meal. It’s a simple base—just matzo, broth, and eggs—but the flavors come together in a way that feels deeply comforting. My kids always ask for it on holidays, like Purim or just regular family dinners, because it’s something they know and trust. And honestly, it’s not just for special occasions; it’s something you can eat every day if you want, and it won’t feel like a chore. The health benefits are kind of nice too, since matzo is a whole grain and the broth is usually made with veggies or bone broth, which gives it a nice nutrient boost. It’s that kind of dish that feels nourishing without feeling like a diet meal. Plus, the kids love how it’s soft and gooey, and it’s always a hit when they’re picky eaters because it’s familiar and easy to eat.
Classic Matzo Brei
A comforting dish made with crispy matzo, creamy eggs, and savory onions, perfect for a hearty breakfast or brunch. This recipe is a must-try for any occasion.
🥘Ingredients
- 12 oz (340g) dried matzo or matzo balls
- 2 tbsp olive oil
- 4 large eggs
- 1 large onion, thinly sliced
- 2 cups whole milk (or half-and-half for richness)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
👨🍳Directions
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1
Preheat oven to 375°F (190°C). Break the matzo into small pieces and place them in a baking sheet. Lightly brush with olive oil and bake for 10 minutes, flipping halfway, until golden and crisp. -
2
In a large skillet, sauté the sliced onion over medium heat until soft and translucent, about 5 minutes. -
3
Whisk together the milk, thyme, rosemary, salt, and pepper in a separate bowl. Pour the milk mixture into the skillet with the onions and bring to a gentle simmer. -
4
Whisk the eggs in a bowl, then slowly pour them into the simmering milk mixture while whisking constantly. Cook until the mixture thickens slightly, about 3-4 minutes. -
5
Remove from heat and stir in the crispy matzo pieces. Cover and let sit for 5 minutes to soak up the sauce.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Large skillet or Dutch oven
- Whisk
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of cream or a dash of hot sauce at the end.
- If matzo is too dry, lightly toast it before baking for better crispiness.
- Serve with a side of fresh fruit or a simple green salad for balance.
Watch Video Of How Classic Matzo Brei Works
❓ Frequently Asked Questions About Matzo Brei
1. What is matzo brei, and how does it differ from traditional breakfast dishes like French toast or pancakes?
Matzo brei is a traditional Jewish breakfast dish made by poaching scrambled eggs in a thick, sweetened egg custard made from matzo meal (ground matzo). Unlike French toast, which is typically fried in batter, or pancakes, which are cooked on a griddle, matzo brei relies on gentle poaching to create a creamy, custard-like consistency. It’s often served with fruit like raisins, apples, or berries and sometimes includes cinnamon or nutmeg for warmth.
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2. Can I use regular flour instead of matzo meal for matzo brei, and if so, what adjustments would be needed?
While matzo brei traditionally uses matzo meal, you can substitute regular flour—but the texture and flavor will differ. For a closer match, use half matzo meal and half all-purpose flour (or bread flour for a denser result). Since matzo meal is coarser and absorbs liquid differently, you may need to:
– Increase the liquid by 5–10% (e.g., add an extra egg or 1–2 tbsp water).
– Cook slightly longer (about 3–5 minutes) to thicken properly, as regular flour custards can be thinner.
– Add a splash of cream or milk to compensate for the lack of matzo’s unique depth.
For a less traditional but still delicious version, try whole wheat flour or even cornmeal (though it may give a distinct texture).
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3. How do I know when matzo brei is fully cooked and ready to serve?
Matzo brei is done when it reaches a thick, custard-like consistency that coats the back of a spoon and holds its shape when stirred. Here’s how to check:
– Texture: It should be creamy but firm—similar to a soft custard or slightly thicker than scrambled eggs.
– Color: The edges should be golden-brown (like a lightly poached egg), while the center remains pale yellow.
– Timing: Cook on low to medium heat (around 350–375°F/175–190°C) for 3–5 minutes, stirring gently every 30 seconds to prevent burning.
– Serving test: If it’s too runny, add 1–2 tbsp of matzo meal or flour and cook a bit longer. If it’s too thick, thin with a splash of warm milk or water.
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4. Can I make matzo brei ahead of time, and how should I store it?
Yes! Matzo brei can be made ahead and reheated, though texture may soften slightly. Here’s how to prep and store it:
– Make-ahead: Cook it as directed, let it cool, then transfer to an airtight container. Store in the fridge for up to 3 days or the freezer for up to 1 month.
– Reheating:
– Fridge: Warm in a double boiler or microwave (30-second bursts, stirring between) until heated through. Add a splash of milk or cream if too dry.
– Freezer: Thaw overnight in the fridge, then reheat as above. For extra creaminess, stir in 1 tbsp melted butter or a splash of cream before serving.
– Pro tip: If reheating from frozen, add 1 extra egg yolk or 1 tbsp matzo meal to help thicken it.
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5. What are some creative ways to customize matzo brei beyond the classic fruit toppings?
Matzo brei’s versatility lies in its mild, custardy base—here are non-traditional but delicious twists:
– Sweet: Swirl in caramelized apples, cinnamon-spiced raisins, or a drizzle of caramel sauce with toasted nuts (e.g., pecans or almonds).
– Savory: Add crumbled feta, sautéed mushrooms, or a sprinkle of smoked paprika for a brunch-like twist. Top with avocado slices or a poached egg.
– Spiced: Mix in cinnamon, nutmeg, or cardamom (common in Ashkenazi Jewish cuisine) and stir in chopped dried apricots or dates.
– Global flavors: Infuse with vanilla bean, cocoa powder, or even a splash of bourbon or rum for a boozy twist. Try coconut milk for a tropical version.
– Vegan: Use flax egg (1 tbsp ground flax + 3 tbsp water per egg) and matzo meal + aquafaba (chickpea brine) for a plant-based custard. Add toasted coconut flakes or maple syrup.
– Breakfast-for-dinner: Top with crispy bacon, fried eggs, or a fried chicken poach for a heartier meal.
