By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
309 cal · 5 min
Poppy's Matzo Brei
Recipe GLPR943607f8e83f2b
A quick and comforting Jewish classic made by breaking matzo into pieces, soaking them briefly, then scrambling with eggs and a touch of cinnamon. Crispy on the edges and tender inside, this simple dish comes together in just minutes for a satisfying breakfast or light meal.
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Ingredients
2 pieces matzo
2 large eggs
Kosher salt to taste
1 dash ground cinnamon, optional
2 tablespoons vegetable oil
Directions
Break the matzo into roughly 1-inch pieces and place them in a bowl. Add enough cold water to just cover them and let soak for 30 seconds to 1 minute until softened but still holding their shape.
Crack the eggs into a separate bowl and whisk them together with kosher salt and cinnamon if using until well combined.
Drain the matzo pieces thoroughly in a colander, pressing gently to remove excess water.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Add the drained matzo pieces to the hot oil and stir frequently for about 1 minute until the edges begin to brown and crisp.
Pour the whisked eggs over the matzo and gently fold and scramble everything together, cooking until the eggs are set and reach an internal temperature of 160°F, about 1 to 2 minutes. Serve immediately.
Comments
Matzo is a real problem outside Passover season in Charlotte—you'll need to plan ahead or make a special stop at Harris Teeter's Jewish foods aisle, and Food Lion may not stock it at all depending on location. The five-minute claim ignores soaking and browning time; budget closer to twelve minutes start to finish. That said, the ingredient cost runs under $2 total, it's genuinely quick once you commit, and leftovers reheat fine on a skillet the next morning. Best for households that keep matzo on hand or treat this as a Passover staple.
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