Serves 2
10 min
Matzo Brei
Recipe GLPR45ee8e193a735a
A classic Jewish breakfast dish of crispy, golden matzo pancakes. Broken matzo sheets are softened in hot water, then combined with beaten eggs and seasonings to create a savory batter. Pan-fried until golden brown on both sides, these delicious pancakes are light, tender, and ready to serve with your favorite toppings.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 sheets matzo
2 large eggs
salt
black pepper
2 tablespoons vegetable oil
Directions
Break the matzo sheets into roughly ½-inch pieces and place them in a medium bowl. Pour very hot tap water over the matzo just to cover it. Let sit for about 30 seconds until slightly softened, then drain thoroughly in a fine-mesh strainer, pressing gently to remove excess liquid.
In a separate medium bowl, crack the eggs and beat them together. Season with salt and pepper to taste. Add the drained matzo pieces to the beaten eggs and stir until well combined, forming a moist, cohesive batter.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches, spoon scant ¼-cup portions of the matzo batter into the hot oil to form 4 pancakes total, spacing them apart so they don't touch.
Fry the pancakes for about 1 minute on the first side until the bottom is golden and crispy, then carefully flip. Cook the second side for another minute until golden brown and the eggs are cooked through (internal temperature 160°F).
Transfer the finished matzo brei to a serving plate. Serve warm with your choice of accompaniments such as jam, syrup, or fresh fruit.
