Serves 3
17 min
Matzoh Brei
Recipe GLPR70ea8323aae6a7
A classic Jewish comfort food combining crispy-edged matzoh sheets with scrambled eggs and milk, seasoned with butter, salt, and pepper. This simple yet satisfying dish is perfect for breakfast or brunch, delivering tender, custardy textures with golden-brown, lightly crisped pieces throughout.
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Ingredients
6 eggs, preferably organic or free-range
1/2 cup whole milk
4 pieces unsalted plain matzoh
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons butter
Directions
Break the 4 matzoh pieces into bite-sized pieces and place in a shallow bowl. Pour hot water over the matzoh until just covered, then drain immediately after 30 seconds. The matzoh should be moistened but not soggy.
In a separate bowl, whisk together the 6 eggs and 1/2 cup whole milk until well combined. Season the mixture with 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Heat 2 1/2 tablespoons butter in a large nonstick skillet or cast-iron pan over medium-high heat until melted and foaming.
Add the drained matzoh pieces to the hot butter and cook, stirring occasionally, for 2-3 minutes until the edges begin to turn golden and crisp.
Pour the egg and milk mixture over the matzoh and reduce heat to medium. Gently push the matzoh around with a spatula, allowing the eggs to flow into the gaps, continuing for 8-10 minutes until the eggs are fully set and reach an internal temperature of 160F, with some pieces remaining slightly crispy while others are tender and custardy.
Divide the matzoh brei among three serving plates and serve immediately while warm.
