Eggy Fried Matzah

Why You’ll Love This Recipe

• It’s incredibly flexible: you can dress it up as a sweet brunch treat or savoury scramble.
• Uses simple pantry-friendly ingredients—matzah and eggs—so it’s easy to pull together.
• Delivers satisfying textures: the matzah becomes soft inside but still holds some bite, while the eggs wrap around for a warm, cozy meal.
• A nostalgic dish with cultural roots, perfect for when you want something comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Matza sheets (plain, unleavened matzah)
• Eggs
• Milk or water (to soften the matzah)
• Butter or oil (for frying)
• Salt and pepper (for savoury version)
• If you choose a sweet version: sugar or cinnamon-sugar, syrup or jam for topping

Directions

1. Break the matzah into 1- to 2-inch pieces and place in a bowl.
2. Briefly soak the matzah pieces in cold water (or milk) just until they soften slightly but are not mushy.
3. Drain the matzah pieces and set aside.
4. In a mixing bowl, beat the eggs together with a little milk (if using) and season with salt and pepper (for savoury), or sugar/cinnamon (for sweet).
5. Heat a skillet over medium heat and melt butter (or heat oil).
6. Add the softened matzah pieces to the skillet and fry for a couple of minutes until edges begin to crisp.
7. Pour the egg mixture over the matzah, stir gently to combine, and cook until the eggs are set—about 2-4 minutes—stirring occasionally.
8. Remove from heat and serve immediately. For sweet version, top with syrup, jam or fruit; for savoury, garnish with herbs or serve alongside sauteed onions or mushrooms.

Servings and timing

This recipe makes about 4 servings and takes roughly 5 minutes of prep and 5 to 10 minutes of cooking, for a total of about 10 to 15 minutes.

Variations

• Sweet style: Use sugar or cinnamon sugar in the egg mixture, and serve with maple syrup, jam, or fruit.
• Savoury style: Add sauteed onions, mushrooms or spinach to the matzah and egg mixture; season with garlic powder or paprika.
• Crunchier texture: Use less soaking time on the matzah so it retains more bite.
• Frittata-style: Combine matzah and eggs and press into a pan like a cake, let it set and slice.
• Egg matzah variant: Use egg matzah (if you have it) for a slightly richer result.
• Gluten-free or whole wheat: Use appropriate matzah alternatives if needed.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
To reheat, warm gently in a skillet over low-medium heat until warmed through. Note: reheated matzah brei may lose a bit of its crispness and become softer.

FAQs

What kind of matzah should I use?

Plain unleavened matzah works best; thicker machine-made matzah holds up well when soaked. Avoid super thin types if you want better texture.

Do I need to soak the matzah?

Yes — soaking lets the matzah soften so it blends with the eggs. But don’t soak too long, or it becomes mushy. A quick dip of 20-30 seconds is often enough.

Can I make this without dairy (milk/butter)?

Yes — you can skip milk or use a dairy-free alternative, and fry in oil instead of butter. The dish remains delicious.

Should I make sweet or savoury?

Both work! Sweet versions pair with syrup, jam or fruit; savoury works with salt, pepper, herbs, veggies or mushrooms. Choose based on your mood or meal.

Can I prepare this ahead of time?

It’s best fresh. If you make ahead, the texture will change (matzah may soften further and lose crispness). For best results serve immediately.

Does it work for Passover?

Yes—this dish is often eaten during Passover by many Jewish households. Ensure all ingredients (especially matzah, butter, etc.) are kosher for Passover if needed.

How many eggs should I use per matzah sheet?

A common ratio is about 2 matzah sheets to 3 eggs, though you can adjust depending on how “egg-heavy” you like it.

Can I add other toppings or mix-ins?

Definitely. For savoury you can mix in sauteed onions, mushrooms, spinach, herbs or cheese. For sweet you can add cinnamon, vanilla, fruit, or even chocolate.

What if I want a crispier texture?

Use less soaking time on the matzah, and use medium-high heat so the matzah edges crisp up. Also, avoid overcrowding the pan so each piece gets some direct contact with the pan surface.

Is this gluten-free or suitable for dietary restrictions?

You’d need to use a certified gluten-free matzah substitute. Also check other ingredients (butter, milk, toppings) to meet any dietary needs (dairy-free, etc.).

Conclusion

This “eggy fried matzah” dish is a wonderful go-to when you want a simple, satisfying breakfast or brunch that blends familiar ingredients in a fun way. Whether you go sweet or savoury, it delivers comfort and flavour with minimal fuss. Give it a try, customise it to your tastes, and you might find a new favourite to make again and again.

Eggy Fried Matzah

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A comforting, quick-to-make breakfast of crisped matzah pieces blended with beaten eggs and gently fried to golden perfection. This classic Jewish dish—known as matzah brei—can be served sweet or savory and is especially popular during Passover.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: Frying
• Cuisine: Jewish
• Diet: Kosher

Ingredients

• 4 matzah sheets (plain, unleavened)
• 6 large eggs
• 1/4 cup milk or water (to soften matzah)
• 2 tbsp butter or oil (for frying)
• Salt and pepper, to taste (for savory version)
• 1–2 tbsp sugar or cinnamon-sugar (for sweet version, optional)
• Syrup, jam, or fruit (for serving, optional)

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Instructions

1. Break the matzah into 1–2 inch pieces and place them in a bowl.
2. Briefly soak the matzah pieces in cold water or milk until just softened but not mushy.
3. Drain the matzah well and set aside.
4. In a separate bowl, beat the eggs with a splash of milk or water. Season with salt and pepper for a savory version, or sugar and cinnamon for a sweet one.
5. Heat butter or oil in a large skillet over medium heat.
6. Add the softened matzah pieces to the skillet and fry for 1–2 minutes, until they begin to crisp around the edges.
7. Pour the egg mixture over the matzah, stir gently to coat, and cook until the eggs are just set—about 2–4 minutes—stirring occasionally.
8. Remove from heat and serve immediately. Add toppings: syrup, jam, or fruit for sweet versions; herbs, onions, or mushrooms for savory.

Notes

• Don’t over-soak the matzah—keep it slightly firm for the best texture.
• Serve immediately for the crispest texture.
• For dairy-free, use oil instead of butter and non-dairy milk or water.
• Customize easily: add vegetables for savory, or fruit for sweet versions.
• Store leftovers up to 3 days and reheat gently in a skillet.

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 2g
• Sodium: 180mg
• Fat: 13g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 195mg