Matzo Brei (Fried Matzo And Eggs) Recipe

Cook Time: 15 minutes

Prep Time: 10 minutes

4 sheets matzo (plain, unsalted)

4 large eggs

1/4 cup whole milk

2 tbsp unsalted butter

1 tbsp schmaltz (chicken fat) or extra butter

1/2 small yellow onion, finely diced

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp smoked paprika

1/8 tsp ground white pepper

1 tbsp fresh chives, finely chopped

1 tbsp fresh dill, finely chopped

1/4 cup crème fraîche (for serving)

1 oz smoked salmon, thinly sliced (optional, for garnish)

1 tsp lemon zest (for garnish)

Break the 4 sheets of matzo into bite-sized pieces and place them in a large mixing bowl.

Pour enough warm water over the matzo pieces to cover them, let them soak for 1 minute, then drain thoroughly, gently pressing out excess water.

In a separate bowl, beat the 4 large eggs with 1/4 cup whole milk, 1/4 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/4 tsp smoked paprika, and 1/8 tsp ground white pepper until well combined.

Add the drained matzo pieces to the egg mixture and gently fold until all the matzo is evenly coated.

Heat a large nonstick skillet over medium heat and add 2 tbsp unsalted butter and 1 tbsp schmaltz (or extra butter).

Once the butter is melted and bubbling, add the finely diced 1/2 small yellow onion and sauté for 2-3 minutes until soft and translucent.

Pour the matzo and egg mixture into the skillet, spreading it evenly over the onions.

Let the mixture cook undisturbed for 2-3 minutes until the bottom is golden and set.

Using a spatula, gently flip sections of the matzo brei to cook the other side, breaking it up slightly as you flip, and cook for another 2-3 minutes until fully set and lightly browned.

Remove from heat and sprinkle with 1 tbsp finely chopped chives and 1 tbsp finely chopped dill.

Serve immediately, topped with dollops of crème fraîche, a few slices of smoked salmon if using, and a sprinkle of lemon zest.

Estimated Calories: 215, Servings: 4

Break the 4 sheets of matzo into bite-sized pieces and place them in a large mixing bowl.

Pour enough warm water over the matzo pieces to cover them, let them soak for 1 minute, then drain thoroughly, gently pressing out excess water.

In a separate bowl, beat the 4 large eggs with 1/4 cup whole milk, 1/4 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/4 tsp smoked paprika, and 1/8 tsp ground white pepper until well combined.

Add the drained matzo pieces to the egg mixture and gently fold until all the matzo is evenly coated.

Heat a large nonstick skillet over medium heat and add 2 tbsp unsalted butter and 1 tbsp schmaltz (or extra butter).

Once the butter is melted and bubbling, add the finely diced 1/2 small yellow onion and sauté for 2-3 minutes until soft and translucent.

Pour the matzo and egg mixture into the skillet, spreading it evenly over the onions.

Let the mixture cook undisturbed for 2-3 minutes until the bottom is golden and set.

Using a spatula, gently flip sections of the matzo brei to cook the other side, breaking it up slightly as you flip, and cook for another 2-3 minutes until fully set and lightly browned.

Remove from heat and sprinkle with 1 tbsp finely chopped chives and 1 tbsp finely chopped dill.

Serve immediately, topped with dollops of crème fraîche, a few slices of smoked salmon if using, and a sprinkle of lemon zest.