Matzo brei is a nostalgic Passover dish, and this version takes inspiration from the warm, spiced flavors of apple pie. Soft, cinnamon-sautéed pears are layered on top, adding a deliciously sweet contrast to the tender, eggy matzo scramble.
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About This Recipe
Classic matzo brei is a childhood favorite of mine and something that my grandfather made every Passover.
This sweet version is inspired by the flavors of apple pie, by topping the matzo brei with warm, cinnamon-sautéed pears. The combination of soft, spiced fruit with the lightly scrambled matzo and eggs makes for a satisfying and slightly sweet breakfast that’s perfect for Passover.
📋 Ingredients
- Matzo – The base of the dish, matzo softens when soaked in water, giving it the perfect texture for cooking. Be sure to squeeze out excess water before mixing with eggs.
- Eggs – Help bind the matzo together and create a fluffy texture. Use fresh eggs for the best results.
- Butter – Adds richness and enhances the flavor of both the pears and the matzo brei. You can use oil or a dairy-free butter.
- Pears – They bring a natural sweetness and soft texture to the dish. Choose ripe but firm pears for the best results.
- Brown Sugar – Enhances the caramelization of the pears and adds warmth to the dish.
- Cinnamon – A key spice that complements the pears and adds that apple-pie-like flavor.
- Vanilla Extract – Adds a subtle depth of flavor and enhances the sweetness of the dish.
- Salt – A pinch helps balance the sweetness and brings out the flavors of the other ingredients.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Use Apples Instead of Pears: Swap out the pears for diced apples to get a more traditional apple pie flavor.
- Try Different Spices: Add nutmeg, allspice, or even a pinch of orange zest for extra depth.
- Make It Dairy-Free – Use oil or dairy-free butter for a dairy-free version.
- Add Toppings – Drizzle with honey, maple syrup, or chopped nuts.
⏲️ Instructions
Sauté the Pears: Heat a medium skillet over medium heat and melt butter. Add the pears, brown sugar, cinnamon, and salt and sauté for 5-7 minutes until the pears soften. Transfer to a bowl and set aside. Wipe the skillet clean.
Soak the Matzo: Break the matzo into pieces and place them in a bowl filled with water. Let soak for 5-10 minutes until softened, then drain and squeeze out excess water.
Mix the Batter: Add the whisked eggs, vanilla extract, and brown sugar to the softened matzo. Stir until well combined.
Cook the Matzo Brei: Heat the butter in the skillet over medium heat. Add the matzo mixture and scramble for 3-5 minutes, stirring occasionally, until the eggs are set but still soft.
Serve: Divide the matzo brei between two plates and top with the sautéed pears and drizzle of pan sauce. Serve warm.
📍 Recipe Tips
- Soak the Matzo Properly: Let the matzo sit in water for about 5-10 minutes until soft, but don’t over-soak.
- Squeeze Out Excess Water: After soaking, gently press out the extra moisture so the matzo isn’t too wet when mixed with the eggs.
- Gentle Scramble: The matzo brei should be soft and fluffy, not dry, so cook just until the eggs are set.
Serving Suggestions
This matzo brei makes a delicious Passover breakfast or brunch. Here are some ways to serve it:
- Pair it with Matzo Toffee or Poached Pears for a sweet spread.
- Serve alongside Matzo Stuffed Tomatoes Provencal for a savory brunch addition.
- Explore more of my Passover recipes for more inspiration!
More Matzo Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Matzo Brei with Caramelized Pears
LittleFerraroKitchen.com
Ingredients
Sautéed Pears
- 1 tablespoon butter
- 2 green Anjou pears peeled and cut into ½-inch cubes
- 1 tablespoon brown sugar
- ¾ teaspoon cinnamon
- Pinch of salt
Matzo Brei
- 2 sheets matzo
- 2 eggs whisked
- 1 teaspoon vanilla extract
- 2 teaspoons brown sugar
- 1 tablespoon butter
Instructions
- Sauté the Pears: Heat a medium skillet over medium heat and add the butter. Once melted, add the cubed pears, brown sugar, cinnamon, and salt. Sauté for 5-7 minutes, stirring occasionally, until the sugar dissolves and the pears soften. Transfer to a bowl and set aside. Wipe the skillet clean.
- Prepare the Matzo: Break the matzo into small pieces and place them in a wide bowl filled with water. Let soak for 5-10 minutes until softened. Drain and gently squeeze out excess water.
- Mix the Batter: Add the whisked eggs, vanilla extract, and brown sugar to the softened matzo. Stir until well combined.
- Cook the Matzo Brei: Heat the butter in the skillet over medium heat. Add the matzo mixture and scramble for 3-5 minutes, stirring occasionally, until the eggs are set but still soft.
- Serve: Divide the matzo brei between two plates and top with the sautéed pears and drizzle of pan sauce. Serve warm.
Notes
-
- Soak the Matzo Properly: Let the matzo sit in water for about 5-10 minutes until soft, but don’t over-soak.
- Squeeze Out Excess Water: After soaking, gently press out the extra moisture so the matzo isn’t too wet when mixed with the eggs.
- Gentle Scramble: The matzo brei should be soft and fluffy, not dry, so cook just until the eggs are set.
- Serving Suggestions:
- Pair it with Matzo Toffee or Poached Pears for a sweet spread.
- Serve alongside Matzo Stuffed Tomatoes Provencal for a savory brunch addition.
- Explore more of my Passover recipes for more inspiration.
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