• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Comforting Fall Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Comforting Fall Recipes
    • Recipe Index
    • Cookbooks
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Jewish Recipes

    Classic Matzo Brei

    Published: Mar 19, 2013 · Modified: Oct 30, 2022 by Samantha Ferraro · This post may contain affiliate links · 1 Comment

    Jump to Recipe

    Classic Matzo Brei for Passover brunch, made with soaked matzo that's gently scrambled with eggs and finished with a pinch of salt and a drizzle of syrup.

    Classic Matzo Brie via LittleFerraroKitchen.com

    There are no bells and whistles with this matzo dish. Nothing fancy and no fancy ingredients. It is simple, 'in your face'- 'give it t me now', matzo brei.

    This is the way my Grandpa would make matzo brei when I was a kid . I would often spend the weekends with my grandparents when I was little and this was the first thing we woke up to on Saturday mornings. Before grandma and I shopped all day at the mall, grandpa was was already up making matzo brei.

    What is Matzo Brei?

    Matzo brei is simple and quick, and that's the beauty of it. It is basically just soaked matzo + egg that is scrambled together in butter and topped with syrup.

    Nowadays, I've seen matzo brei being made in a bunch of different ways, such as a matzo brei fritatta and baking it or making it savory with fancy herbs. But honestly, when I think of matzo brei, I just want it exactly like grandpa made it. Egg+ matzo+ syrup, that's it.

    How to make Matzo Brei

    1) break up matzo and put in a wide dish ow bowl. Add enough water to cover matzo. Allow to soak for about 10 minutes.

    Classic Matzo Brie via LittleFerraroKitchen.com

    2) Drain water out, squeezing the matzo to make sure all the water is out. It will look mushy. Add whisked eggs and mix together. Add salt and pepper.

    Classic Matzo Brie via LittleFerraroKitchen.com

    3) Heat a skillet with butter and add matzo mixture. Scramble gently until eggs are light and fluffy.

    Classic Matzo Brie via LittleFerraroKitchen.com

    4) When done, plate up your matzo brei and drizzle good maple syrup on top.

    Other favorite Passover Recipes

    Lemon Saffron Matzo Ball Soup

    Baklava Bimuelos

    Slow Cooker Brisket with Red Wines and Onions

    Classic Matzo Brei

    Samantha Ferraro

    LittleFerraroKitchen.com

    Classic Matzo Brei for Passover brunch, made with soaked matzo that's gently scrambled with eggs and finished with a pinch of salt and a drizzle of syrup.
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 15 minutes mins
    Course Breakfast, Brunch
    Cuisine Jewish
    Servings 2 servings
    Calories 447 kcal

    Ingredients
      

    • 2 matzo broken into pieces
    • 2 eggs whisked
    • 1 tablespoon butter
    • Salt to taste
    • Syrup for drizzling
    Prevent your screen from going dark

    Instructions
     

    • Break up matzo and put in a wide dish ow bowl. Add enough water to cover matzo. Allow to soak for about 10 minutes.
    • Drain water out, squeezing the matzo to make sure all the water is out. It will look mushy. Add whisked eggs and mix together. Add salt and pepper.
    • Heat a skillet with butter and add matzo mixture. Scramble gently until eggs are light and fluffy.
    • When done, plate up your matzo brei and drizzle good maple syrup on top.

    Nutrition

    Calories: 447kcalCarbohydrates: 48gProtein: 17gFat: 21gSaturated Fat: 10gCholesterol: 357mgSodium: 225mgPotassium: 184mgFiber: 2gSugar: 1gVitamin A: 825IUCalcium: 49mgIron: 3mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    More Authentic & Modern Jewish Recipes

    • Pear tart tatin with puff pastry.
      Pear Tart Tatin with Puff Pastry
    • Sweet dried figs, cinnamon and honey cook down together and are spread onto strands of this round fig challah. Once baked and cut unto, the dried fruit mixture peeks out into beautiful swirls.
      30 + Rosh Hashanah Recipes
    • Poached pears served whole and drizzled with reduced sugar wine sauce.
      White Wine Poached Pears
    • Fresh herb roasted salmon.
      Herb Crusted Salmon

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. Susan says

      March 19, 2013 at 8:51 am

      5 stars
      This is the only way to make matzoh brei! Also happy to see your in the salty camp! Never understood adding sugar and jam to it.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Fall Recipes

    • Roasted butternut squash pasta topped with fried sage and pancetta.
      Creamy Butternut Squash Pasta Sauce with Sage
    • The perfect fall apple cake, seasoned with floral and earthy cardamom, bright orange zest and loaded with chunks of sweet apples. And perfect to serve alongside your favorite warm drink.
      Cardamom Apple Cake
    • Spanish inspired chicken stew with olives and potatoes.
      Spanish Chicken Stew
    • Classic osso buco recipe served over creamy polenta and garnished with herb gremolata.
      Osso Buco with Gremolata
    • Julia Child's creamy potato leek soup with fresh thyme and olive oil on top.
      Julia Child's Creamy Potato Leek Soup
    • Fasulye is a hearty green bean and tomato stew with cubed meat and served with rice.
      Fasulye (Turkish Green Bean Stew with Meat)

    Order My Latest Cookbook!

    One Pot Mediterranean cookbook cover
    Buy This Book Online
    Buy from Amazon Kindle
    Buy from IndieBound
    Buy from Barnes and Noble
    Buy from Amazon
    One Pot Mediterranean
    Buy now!

    Trending Recipes

    • Julia Child's Salad Nicoise
    • Creamy and easy tomato mascarpone sauce with parmesan and fresh basil.
      Creamy Tomato Mascarpone Sauce with Pasta
    • Steamed clams in white wine with garlic.
      Steamed Clams with White Wine and Garlic
    • Pearled couscous with colorful roasted vegetables.
      Israeli Couscous Salad with Roasted Vegetables
    • Turkish Sumac Onions
    • Easy French seafood stew with shrimp, mussels, clams and halibut.
      Simple Bouillabaisse Recipe (French Seafood Stew)

    Footer

    ↑ back to top

    Featured In

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved