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.
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 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.
