Brown Butter Matzo Brei
Recipe GLPR92964ae177e7ce
A comforting Jewish classic where matzo is quickly softened, tossed with beaten eggs, and pan-fried until golden and crispy. Brown butter brings rich, nutty depth to this simple yet satisfying dish. Ready in minutes for breakfast, lunch, or a light dinner.
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Ingredients
1 matzo, preferably whole-wheat
2 large eggs
1 pinch kosher salt
1 tablespoon unsalted butter
Directions
Break the matzo into bite-sized pieces and place in a shallow bowl. Pour just enough warm water over the pieces to soften them slightly, about 10-15 seconds—they should remain somewhat firm, not soggy. Drain well in a colander.
Crack the eggs into another bowl, add the kosher salt, and whisk together until well combined and light.
Add the drained matzo pieces to the beaten eggs and gently toss until the pieces are evenly coated.
Place the butter in a nonstick skillet or small sauté pan over medium-high heat. Allow it to melt and continue cooking, swirling occasionally, until it turns golden brown with a nutty aroma, about 1-2 minutes.
Pour the egg and matzo mixture into the hot brown butter. Let it cook undisturbed for about 20-30 seconds, then gently stir and fold until the eggs are set and the mixture is golden and lightly crispy on the edges, about 1-2 minutes total. The eggs should reach 160F internal temperature.
Transfer to a serving plate immediately and enjoy while warm.
