Matzo Brei

Matzo brei is frequently eaten as a breakfast food during Passover, when matzo is plentiful. But many people make the dish all year round. And no wonder. It’s so simple and good, can be prepared sweet or savory, and kids love it.


  • 4 large eggs 
  • 2 sheets matzo 
  • 2 Tbsp milk or water 
  • 2 Tbsp butter or ghee 
  • Salt/pepper/sugar to taste 
  • Applesauce and sour cream, for serving  
  • Add a drizzle of honey (optional)


Scramble eggs and milk/water in a bowl with a whisk until nice and fluffy. 

Place matzo sheet under hot running water for 20-60 seconds just until it begins to soften. Let it get soft but NOT mushy. Shake off excess water and reserve the matzo. 

Over medium heat, melt butter/ghee in skillet or frying pan. Break matzo into small pieces and place in skillet. Sauté for about a minute until evenly coated with butter/ghee. 

Pour scrambled egg mixture over matzo pieces/Stir eggs with a spatula until well-combined with matzo. Cook eggs for about 2 minutes, flipping and stirring continuously so eggs don’t sit and overcook. You want eggs to be cooked barely cooked and not runny. As you cook, sprinkle in salt/pepper/sugar (if you want a sweeter matzo brei) to taste. 

Serve with applesauce and/or sour cream if desired.