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If you're looking for an easy and delicious Passover breakfast, you can't go wrong with matzo brei, a sweet or savory dish of matzo pan-fried with beaten eggs; it bears a slight similarity to French toast. In this recipe, I’ve opted to take the savory route, giving it an upgrade with sautéed onions. But if you prefer a sweeter take, I’ve got you covered: Just see my tips below. Ready to dive in? Read on for everything you need to know to nail this satisfying breakfast (or brunch) classic.
Before you start cooking, it's essential to soak the matzo briefly. Soaking transforms the matzo from a dry, brittle cracker into a soft, pliable base capable of absorbing the egg and all the accompanying flavors. Working with one sheet at a time, run the matzo under running water until slightly softened but still intact, about 10 seconds. Transfer to a plate and set aside; the matzo will soften further as a sits.
Okay, let’s get cooking. We’ll begin by partially caramelizing the sliced onion and infusing it with thyme to lay a savory and subtly sweet foundation for the matzo brei. Grab a large skillet and heat the oil over medium heat. Add the onion and thyme; season with salt and pepper. Cook, stirring occasionally, until the onion is soft and golden, 10 to 15 minutes.
Next, it’s time to get the matzo involved. Melt the butter in the skillet, then tear the softened matzo directly into the skillet; the matzo should be in bite-size pieces, more or less. Stir the matzo and onion to combine, then cook for 2 minutes to give the matzo a chance to toast a bit. Meanwhile, whisk the eggs in a medium bowl until no streaks remain. Now, reduce the heat to medium-low and pour the beaten eggs into the skillet.
Cook, stirring occasionally, until the eggs are set; this could take anywhere from 1 to 5 minutes. Transfer the matzo brei to a plate and season with salt and pepper.
Top the matzo brei with chives and serve with sour cream alongside.
Full list of ingredients and directions can be found in the recipe below.
sheets matzo
extra-virgin olive oil
medium yellow onion, thinly sliced
fresh thyme or 1/4 tsp. dried thyme
Kosher salt
Freshly ground black pepper
unsalted butter
large eggs, beaten to blend
Thinly sliced chives and sour cream, for serving
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