Serves 6
45 min
Savory Matzo Brei
Recipe GLPRadd17d010baa00
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.
