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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.

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)

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

Find it online: https://thefamilycooking.com/eggy-fried-matzah-2/