Passover celebrates the exodus of the Jewish people from slavery in Egypt. The food most commonly identified with Passover is matzo. When the Jewish people were fleeing Egypt, they had no time to wait for the bread to rise and the result was unleavened, flat bread (matzo). Although it is commonly served plain, matzo can also be used to recipes like this classic matzo brei, a combination of cooked eggs and softened matzo. It’s similar to scrambled eggs or French toast, and can also be made sweet or savory.
For more recipes like this one, check out the Allergy-Friendly Food for Families cookbook.
- 2-4 pieces of matzo
- 4 large eggs
- 3 Tablespoons butter
- Salt and pepper, to taste
- Briefly run matzo under warm tap water until soft (not soggy). Squeeze gently and set on paper towels to drain excess water. To make the brei more like scrambled eggs, use less matzo. To make it like French toast, use more.
- In a medium-sized mixing bowl, whisk eggs until well blended.
- Tear soft matzo into medium-sized pieces. Add to eggs along with salt and pepper. Stir until blended. If using one of the variations below, stir additional ingredients into egg-matzo mixture.
- Heat butter in large skillet over medium heat until melted.
- Cook the mixture until eggs are set, turning with a spatula to make large scrambled pieces, 3 to 4 minutes: Serve immediately.
Herb: Stir ¼ cup chopped herbs (we suggest parsley, dill, chives, and basil, in any combination) into egg-matzo mixture before cooking.
Smoked salmon: Stir ½ cup chopped smoked salmon and 2 tablespoons finely chopped chives or dill into egg-matzo mixture before cooking.
Sweet: Use an equal number of eggs and matzo pieces. Prepare as directed and top with either cinnamon and sugar or maple syrup.
Per serving (without flavor variations): Calories 470, fat 28 g, protein 17 g, carbohydrates 37 g, dietary fiber 1 g