Serves 4
15 min
Ruth Reichl's Matzo Brei
Recipe GLPR526d8a625bfe1e
A classic Jewish preparation of matzo (unleavened bread) combined with scrambled eggs and butter, creating a dish with soft and crispy textures. This simple yet satisfying dish is traditionally served during Passover and makes a delicious breakfast or brunch option.
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Ingredients
4 matzos
4 large eggs
1 teaspoon salt, or to taste
6 tablespoons unsalted butter
Directions
Break the matzos into large pieces and place them in a fine-mesh sieve set over a mixing bowl. Hold the sieve under cool running water and gently agitate the matzo pieces until they are moist and softened but still hold their shape, about 15 seconds. Transfer the softened matzo and any crumbs that collected in the bowl into a single mixing bowl. Add the eggs and salt, then gently fold together with a fork until just combined.
Heat the butter in a 10- to 12-inch skillet over medium-high heat, swirling occasionally, until the foam subsides and the butter is fully melted. Pour in the matzo and egg mixture and cook, stirring constantly with a wooden spoon or spatula, for about 3 minutes or until the eggs are fully cooked through (reaching 160°F internal temperature) and the matzo pieces have started to brown and crisp at the edges. Transfer to a serving dish and serve immediately.
