Author Notes: It’s a shame matzo isn’t readily available year ’round because it’s crunchy texture and earthy flavor makes it a terrific ingredient in lots of recipes. Matzo brei, also known as fried matzo is simply a scramble of matzo, eggs and butter. The secret is to soften the matzo in hot water so it can absorb the egg. In less than 5 minutes you can have the most satisfying weekday breakfast, but enjoy it now because once Passover is over, you’ll have to wait for matzo again next year. —secretsofahomecook
tablespoons unsalted butter
matzo sheets, preferably whole wheat
teaspoon salt plus more to taste
- In a 9 or 10-inch skillet, melt butter over medium heat until foamy. While butter is melting, break up matzo, place in a bowl and cover with hot water. In another bowl, whisk the eggs then add the salt. Drain the matzo in a colander, then mix with the eggs. Turn the heat to high and add the matzo/egg mixture. Let it sit for 2 minutes until the edges begin to brown. Flip the whole thing over breaking it up as you go. Continue to cook another 2-3 minutes until matzo brei is golden brown.