Matzo Brei

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.

How To Make Matzo Brei

INGREDIENTS

• Matzo: This cracker-like unleavened flatbread, so central to the Passover holiday, requires a brief soak to be readied for matzo brei. Soaking transforms the matzo into a flavor sponge and yields a more cohesive final dish.
• Onion: I love the way golden, caramelized onion imparts savory depth and a touch of sweetness to the matzo brei.
• Thyme: Thyme brings a peppery, woodsy note that really balances the sweetness of the onion.
• Butter: Butter adds a bit of creaminess and helps the matzo develop a nutty, golden crust.
• Eggs: Beaten eggs serve to bind the matzo and onion, turning wonderfully custardy in the doing.
• Chives: Fresh chives, sprinkled over at the end, add a burst of color and give the dish a fresh, herbal lift.
• Sour Cream: For me, matzo brei isn’t complete without the tangy counterpoint a dollop of sour cream provides.

STEP-BY-STEP INSTRUCTIONS

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.

Recipe Tips

• How long should I soak my matzo? That depends on your preference. If you like your matzo brei to have more texture, just run it under water for a few seconds. If you prefer your matzo brei softer, you can let the matzo sit in a bowl of water for up to 2 minutes. I lean toward more texture, since the eggs will soften the matzo further, so I usually run the matzo under cold water for about 10 seconds, just to soften it slightly.
• How to make sweet matzo brei: If you’d like to go sweet, skip the onion and proceed directly to Step 3, where you toast the matzo in butter before adding the eggs. I suggest whisking a little sugar into the beaten eggs before you add them to the pan and also dusting the finished matzo brei with cinnamon sugar or confectioners' sugar. Serve with jam, applesauce, sour cream, honey, and/or maple syrup.