Serves 2
15 min
Matzo Brei
Recipe GLPR77f33e2036e816
A classic Jewish Passover dish combining softened matzo with scrambled eggs and pan-fried until golden. Crispy on the outside and tender within, these savory pancakes are traditionally served with jam, syrup, or other toppings of your choice.
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Ingredients
2 sheets of matzo
2 large eggs
to taste Salt
to taste Black pepper
2 tablespoons vegetable oil
Directions
Break matzo sheets into roughly half-inch pieces and place them in a medium bowl.
Pour very hot tap water over the matzo pieces until covered. Let soak for about 30 seconds to soften, then drain thoroughly through a fine-mesh strainer or colander.
In a separate medium bowl, crack and beat the eggs together until well combined. Season with salt and pepper to taste.
Add the drained matzo to the beaten eggs and stir until well mixed. The mixture should form a moist, wet batter.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Spoon scant quarter-cup portions of the matzo-egg batter into the hot skillet, spacing them apart. You should be able to fit 4 pancakes in the skillet at once.
Fry for about 1 minute until the bottom is golden brown, then flip each pancake carefully.
Cook for another minute on the second side until golden and the egg is cooked through (internal temperature of 160F).
Transfer to a serving plate and serve warm with your choice of toppings such as jam, syrup, or sour cream.
