Savory Matzo Brei

Name: Savory Matzo Brei
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Jewish
Ingredients: 3 tablespoons unsalted butter or margarine, plus more if needed; 1 pound cremini mushrooms, coarsely chopped; 1 large yellow onion, chopped; 1/4 cup chopped flat-leaf parsley, plus more for serving; 1 tablespoon chopped fresh thyme; 2 teaspoons chopped fresh rosemary; Kosher salt and freshly ground pepper to taste; 8 large eggs; 8 matzo sheets; Crème fraîche for serving; Lemon wedges for serving

Recipe GLPRadd17d010baa00

Jewish

Breakfast

45 min

329 cal

Servings: 6

Stovetop

SNAP eligible

A hearty Jewish dish combining crispy matzo sheets with scrambled eggs and sautéed mushrooms, thyme, and rosemary. This vegetarian main course is perfect for Passover or any time you want a satisfying breakfast or brunch. Topped with fresh parsley and served with crème fraîche and lemon wedges.

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Ingredients

3 tablespoons unsalted butter or margarine, plus more if needed

1 pound cremini mushrooms, coarsely chopped

1 large yellow onion, chopped

1/4 cup chopped flat-leaf parsley, plus more for serving

1 tablespoon chopped fresh thyme

2 teaspoons chopped fresh rosemary

Kosher salt and freshly ground pepper to taste

8 large eggs

8 matzo sheets

Crème fraîche for serving

Lemon wedges for serving

Directions

Break the matzo sheets into bite-sized pieces and set aside.
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chopped cremini mushrooms and sauté for 5-7 minutes until they release their moisture and begin to brown. Stir occasionally for even cooking.
Add the chopped yellow onion to the mushrooms and continue cooking for another 4-5 minutes, stirring frequently, until the onion becomes soft and translucent.
Stir in the fresh thyme, rosemary, and 1/4 cup of parsley. Cook for 1 minute until fragrant. Season to taste with kosher salt and freshly ground pepper.
Push the mushroom and onion mixture to the sides of the skillet. Add the remaining 1 tablespoon of butter to the center, then add the matzo pieces and toss to coat with butter.
In a bowl, crack and beat the 8 large eggs together with a pinch of salt and pepper.
Pour the beaten eggs over the matzo and mushroom mixture, stirring gently to combine everything. Cook over medium heat for 8-10 minutes, stirring occasionally, until the eggs are fully cooked and reach an internal temperature of 160°F. Add more butter if needed to prevent sticking.
Transfer to a serving platter and garnish with additional fresh parsley. Serve hot with crème fraîche and lemon wedges on the side.

Comments

Grocery List Plus Editorial Staff4

This is a smart weeknight dish for six people—crispy-tender matzo soaked in egg and butter, with wilted mushrooms and herbs—and every ingredient is at Harris Teeter, Food Lion, Kroger, or Walmart. The real time is closer to 25 minutes, not 45, so the stated duration is misleading; that said, the actual prep is straightforward and hands-on the whole way. At roughly $1.50 per serving, it's affordable, though crème fraîche pushes the cost up slightly—swap sour cream if you want to save a dime. It reheats poorly, so plan to serve this fresh off the stovetop, which makes it better suited to dinner than a batch-cooking weeknight when timing matters.