Name: Sweet-And-Savory Matzo Brei
Total time: 25 min
Ingredients: 4 large eggs; 2 tablespoons whole milk; 0.25 teaspoon kosher salt; 0.25 teaspoon black pepper; 2 matzo sheets; 3 tablespoons salted butter, divided; 1 large yellow onion, thinly sliced (about 2 cups); 1 teaspoon granulated sugar; 1 cup thinly sliced Honeycrisp apple (from 1 large apple); Chopped fresh chives

matzo brei — Photo: Photographer: Greg DuPree, Food Stylist: Ruth Blackburn

Active Time:

25 mins

Total Time:

25 mins

Servings:

Matzo brei, made with matzo and eggs, makes a delicious meal any time of year, but it is traditionally eaten for breakfast during the Jewish holiday of Passover, when observers abstain from leavened bread.

Matzo brei (rhymes with fry) can be savory or sweet, and this one is a bit of both. It features lightly caramelized onions and sweet apples cooked in plenty of butter. Because matzo has the texture of crisp crackers, it benefits from a quick soak in the beaten egg mixture while the onions and apples cook. This step is similar to soaking bread in egg batter for French toast.

Learn how to make matzo brei. Matzo is widely available in grocery stores and supermarkets around the country. During Passover, be sure to check that the matzo is Kosher for Passover.

Ingredients for Matzo Brei

Chances are, you have a lot—if not all—of the ingredients for this matzo brei recipe on hand, especially if you’re making it around Passover when matzo reigns supreme in households abstaining from leavened bread.

Eggs: Soak the matzo in this egg mixture to soften it and then fry it up nice and tender.
Whole milk: Thins out the mixture you'll soak the matzo in.
Salt and pepper: For seasoning.
Matzo sheets: Use your favorite brand. Make sure they're Kosher for Passover if making this dish during the holiday.
Butter: For richness and flavor, and to help cook the onions.
Yellow onion: Adds great depth of flavor and lends a subtle sweet-savory flavor to the dish.
Sugar: Bolsters the flavors of the dish.
Honeycrisp apple: Great for crunch and sweetness. Other apples you could use include Pink Lady, Fuji, and Enterprise.
Chives: An optional garnish, but it adds great freshness to the final dish. Use scallions if you already have those on hand.

How To Make Matzo Brei

This is a quick and easy dish, ready in just 25 minutes. It'll be a favorite in no time, so here's a brief guide to how this recipe is made. Keep scrolling for the full recipe:

Step 1. Soak the matzo: Combine the eggs, milk, and salt and pepper in a bowl, then break the matzo into bite-sized pieces. Soak the matzo in the egg mixture.
Step 2. Cook the onions and apples: Warm a skillet with a pat of butter. When heated, add the onion, and cook until soft and beginning to brown. Add the sugar and onions, and cook for 10 minutes.
Step 3. Cook matzo: To the pan with the apples and onions, add a bit more butter, then stir in the egg and matzo mixture. Stir often so that the eggs will be fluffy, and cook until the matzo is browned slightly. Garnish with chives, and serve.

Ways To Serve Matzo Brei

Matzo brei makes a great breakfast or weekend brunch during Passover when toast, bagels, and other classic breakfast items using leavened bread are absent. But it can just as easily work as a weekday lunch or early supper. It can also be enjoyed year-round, not just during the Jewish holiday.

Similar to latkes or potato pancakes, matzo brei is often accompanied by a side of applesauce and/or sour cream. The sweet and sour accompaniments add an extra little zing to the dish.

Serve it with a bitter green salad or simple medley of fresh herbs lightly dressed in a mustard vinaigrette.

How To Store Matzo Brei

Matzo brei is best when served fresh. If you have leftovers, store them in an airtight container. When you want to eat them, reheat the leftovers in a pan with a bit of butter.

Why We Love This Recipe for Matzo Brei

Matzo, soaked in an egg-y milk mixture just like French toast, fried gently in butter until golden, aided by the subtle sweetness of the gently cooked onion, softened with butter and browned just slightly, and a sweet-tart apple slices—this recipe takes matzo to the next level, and it’s hard to argue with making something good even better.

Another great thing about matzo brei, besides its versatility and ability to be enjoyed at any time of day, is how substantial it is. This is a full breakfast in and of itself with the two eggs per person ratio (this recipe can easily be doubled—you’ll just need a larger pan!) and full matzo sheet.

Editorial contributions by Stacey Lastoe.

Ingredients

4 large eggs
2 Tbsp. whole milk
1/4 tsp. kosher salt
1/4 tsp. black pepper
2 matzo sheets
3 Tbsp. salted butter, divided
1 large yellow onion, thinly sliced (about 2 cups)
1 tsp. granulated sugar
1 cup thinly sliced Honeycrisp apple (from 1 large apple)
Chopped fresh chives

Directions

Soak matzo pieces in egg mixture:

Whisk together eggs, milk, salt, and pepper in a large bowl. Break up matzo sheets into bite-sized pieces; add to egg mixture, stirring gently until matzo is fully coated. Let stand while preparing onion and apple.
Cook onion and apple:

Melt 2 tablespoons of the butter in a large nonstick skillet over medium. Add onion; cook, stirring often, until softened and beginning to brown, about 20 minutes. During the last 10 minutes of cooking, sprinkle with sugar, and stir in apple slices.
Cook matzo brei:

Add remaining 1 tablespoon butter to pan with onion and apple; cook until butter is melted. Add egg and matzo mixture; cook, stirring often, until eggs are fluffy and set and matzo has browned slightly, about 2 minutes. Divide evenly among 2 plates, and top with chives. Serve immediately.