Commonly eaten during Passover*, matzo brei (rhymes with fry; think of it as a distant cousin of French toast) is also a great way to use up leftover matzo after the festival. It is usually made with just eggs, matzo and butter, though there are many additional ingredients you can use to dress it up. We've added salad onions and chives for a savoury matzo brei, though you could omit these and serve it with maple syrup, berry compote and soured cream for a sweet version.
*Apart from the Matzos, the ingredients in this recipe are not certified kosher for Passover as sold by Waitrose.
- Prepare5 mins
- Cook10 mins
- Total time15 mins
- 30g essential Waitrose unsalted butter
- 2 salad onions, trimmed and finely sliced
- 2 British Blacktail Medium Free Range Eggs
- 2 sheets matzo
- Soured cream, chopped chives and grilled tomatoes, to serve (optional)
Heat 15g butter in a large frying pan over a medium heat. Add the salad onions and a pinch of salt and fry, stirring, for 2-3 minutes until softened; set aside. Meanwhile, in a bowl, lightly beat the eggs with a fork.
In a separate large mixing bowl, break the matzos into 1-2cm pieces. Cover with cold water and leave for 1 minute, then drain and gently squeeze out the excess liquid. Add the drained matzos and softened salad onions to the eggs, season and mix together.
Return the frying pan to a medium heat with the remaining 15g butter. When foaming, add the egg mixture. Cook for about 2 minutes, gently breaking up the mixture with a wooden spoon (see Cook’s Tip), then turn everything and cook on the other side for another 1-2 minutes until golden. Serve with a dollop of soured cream, chopped chives and grilled tomatoes, if liked. It’s great with sautéed mushrooms or spinach on the side, too.
Some people cook their matzo brei like an omelette (without breaking it up while cooking) and some prefer it more like scrambled eggs, as in the recipe on the right. Both are equally good!
Typical values per serving when made using specific products in recipe