This classic, savory matzah brei is the stuff of memories, an ultimate Jewish comfort food and an easy Passover breakfast or lunch—or late night treat—made with matzah and eggs.Yum
Matzah brie easily ranks as a Jewish food classic, the top nostalgic item in many a person's Jewish food memories. To me, matzah brie is the taste of family, in the larger sense of the word: an extended family of dear friends and family by marriage. I'm not sure if it's an Israeli quirk, but I didn't grow up eating matzah brie on Pesach and only dimly knew what it was. I first had it over Passover at the homes of friends when I was a teenager. And then, there was the first time I met Cousin Roxie. We fell in love with each other over matzah brie one late night in the White Mountains of New Hampshire.
My then-soon-to-be-husband and I had made the drive from New York to New Hampshire after our work shifts, hitting patches of thick fog as we drove north. We arrived at Roxie's late, much later than is polite to someone's house, especially someone you're introducing your fiancee to, and with my dog along, too. Roxie wrapped us up in warm hugs, shooed all the dogs (she had two) into the yard, and with a "you must be starving!" made us matzah brie, talking a blue streak the whole time. Everything was okay in the world, for an hour, and that's exactly how matzah brie makes me feel, every time.
Roxie made her matzah brie scrambled in pieces. And hers was savory, made with salt and pepper. This is what I think of as the canonical form of matzah brie, though I've come to adore sweet matzah brie too. It makes a perfect breakfast or lunch on Passover, especially for those of us who don't eat kitniyot (legumes) and are forever in need of other-meal ideas over the holiday.
Making savory matzah brei
Matzah brie is simple, matzah crumbled, softened a bit in water, and bound together with eggs. You soak the matzah in a dish until it's pliable but not yet soggy. Pour off the water by holding your hand over the matzah and tipping the dish out into the sink. Then, whisk some eggs with salt, and pepper if you like, and pour it over the soaked, drained matzah pieces. Fry it up in a bit of oil (or butter) until the egg is set, and eat. I like to top my savory matzah brei with avocado and tomatoes.
Looking for more Passover recipes?
- See my Pesach / Passover Recipes for everyday Passover meal ideas.
- Recipes for seder night are filed under Seder Recipes.
- See here for Passover Desserts.
Savory Matzah Brei (parve)
- 2 sheets matzah - crumbled into medium-sized pieces
- 1 cup warm water
- 3 eggs
- ½ tsp salt
- 1 Tbsp oil
- Crumble the two sheets of matzah into bite-sized pieces into a baking dish. Pour water over the matzah pieces and leave to soften for 1-2 min. Pour off the water.
- Spread the matzo in an even layer in a large baking dish. Add the water and gently stir until the matzo is moistened. Let stand until matzo softens, 1 to 2 minutes, then pour out any excess water.
- Whisk the eggs with salt in a small bowl or measuring cup. Pour the egg mixture over the softened matzah and stir gently to combine.
- Heat the oil in a nonstick skillet set over medium heat, until foaming. Add the matzah and egg mixture. Cook, gently scrambling.