Learn how to make the best Matzo Brei! Easy savory fried matzo recipe that is perfect for Passover, breakfast or whenever you get the craving! Based on my Bubby’s old-school recipe with a gluten-free option.
Passover is coming and that means it’s about to be all about the matzo. And, I’m not mad.
I mean, Passover brisket is great and while I would even go as far as saying that I sort of, kind of, maybe even like gefilte fish, when it comes down to it – I LOVE matzo. And, matzo ball soup (who doesn’t though? Are you with me on this?)
WHAT IS MATZO?
- Matzo is a crispy unleavened bread traditionally eaten during Passover. It’s basically like a huge salty cracker.
WHAT IS MATZO BREI?
- Matzo Brei or Fried Matzo, sometimes spelled matzah brie, is essentially eggs scrambled with matzo in a lot of butter or chicken fat until crispy. It is an Ashkenazi Jewish dish usually eaten as a breakfast food during the Jewish holiday of Passover.
Some people like it served savory (like me) and some like it sweet with cinnamon and sugar (not me).
My Bubby (or grandmother) wasn’t a great cook but she made the best matzo brei (and the most amazing grilled cheese). In her later years, she taught me exactly how she made her matzo brei recipe and I’m so grateful for it. Every time I make a batch, I think of her <3.
My version is simple and savory. It’s pure comfort food and something that I make for my husband and sons year round. Since Passover is coming, I figured it was a great time to share the recipe!
HOW TO MAKE MATZO BREI
- Crack the matzo in bite-sized piece. Place in a bowl and cover with boiling water. Soak for 5 to 10 minutes.
- Strain and combine with beaten egg, spices and dill.
- Heat butter or oil in frying pan. Once hot, add matzo-egg mixture.
- Saute until firm, flip and continue cooking until edges are slightly brown.
GLUTEN-FREE MATZO BREI
Yes, you can make Gluten-Free Matzo Brei. The trick is not to soak the matzo but to quickly soften it with boiling water. Cover the cracked gluten-free matzo with boiling water, stir, and immediately strain. Continue with directions below by combining with beaten egg.
CAN YOU SUB GHEE FOR BUTTER?
Absolutely! Ghee is a perfect substitution. If you are avoiding dairy, avocado oil or extra-virgin olive oil works as well!
OK, who is ready for some of the best matzo brei ever? Let’s get to it…
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Learn how to make the best Matzo Brei! Easy savory fried matzo recipe. Based on my Bubby's old-school recipe with a Gluten Free option.
- 1 Matzo board
- 1 egg
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon finely chopped fresh dill
- 2 teaspoons butter can sub Ghee or EVOO
Break your matzo board into pieces. I prefer larger pieces around 1"-2" square. Place the broken matzo in a bowl and cover with boiling water.
- Let matzo sit in boiling water for 2 to 3 minutes and drain.
- In a separate bowl, beat egg with salt, pepper and chopped dill. Toss in drained matzo and mix well.
Heat a non-stick frying pan over medium heat. Add butter or oil. Once melted, add egg-matzo mixture.
- Cook uninterrupted for 2 to 3 minutes. Use a spatula or wooden spoon to break into a few pieces and turn.
Adjust heat to medium-high and cook an additional 2 to 3 minutes until the desired browning is achieved. (I like my Matzo Brei a bit well done so I will often let it cook another minute or so)
- Top with a sprinkle of salt, pepper and more chopped dill, serve immediately and Enjoy!
- Some people are extremely particular about what brand of Matzo they prefer. I am not as finicky with brands but as a general rule, I have found that whole-wheat matzo has a very strong flavor. As much as I want to love it and buy it, I just don't. I stick with plain matzo and usually buy one box of plain, one box of egg matzo and one box of gluten-free matzo. Matzo party!
- Gluten-free matzo is now available. I have found that they work just fine but you have to work quickly and not let the GF matzo soak very long in the egg mixture.
- I have gotten away from using non-stick pans but this is one of those recipes that unless you are willing to use 1/4 cup or more of fat, you just need to make it in a high-quality non-stick pan.
- If you don't have dill or don't care for the taste, parsley is a great substitution.
UPDATE NOTES: Please note that this recipe was originally published in April 2012, but was updated in April 2019 with new photos, nutritional information, recipe tips and more helpful information.