Matzah Brei Recipe

Cook Time: 15 minutes

Prep Time: 10 minutes

4 sheets matzah

4 large eggs

1/4 cup whole milk

2 tablespoons unsalted butter

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1 tablespoon granulated sugar

1/2 teaspoon vanilla extract

1/4 cup crème fraîche (for serving)

2 tablespoons chives, finely chopped (for garnish)

1/4 cup wildflower honey (for drizzling)

1/4 cup fresh berries (blueberries or raspberries, for serving)

Break the 4 sheets of matzah into 1- to 2-inch pieces and place them in a large mixing bowl.

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

In a separate bowl, whisk together the 4 large eggs, 1/4 cup whole milk, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon ground cinnamon, 1 tablespoon granulated sugar, and 1/2 teaspoon vanilla extract until fully combined and slightly frothy.

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

Place a large nonstick skillet over medium heat and add 2 tablespoons unsalted butter, swirling until melted and foamy.

Pour the matzah and egg mixture into the skillet, spreading it into an even layer with a spatula.

Cook undisturbed for 3 to 4 minutes, until the bottom is golden brown and the edges begin to set.

Using a spatula, flip sections of the matzah brei in large pieces, or break it up and flip in smaller portions, cooking for another 2 to 3 minutes until the other side is golden and the eggs are cooked through but still tender.

Transfer the cooked matzah brei to a serving platter, dollop with 1/4 cup crème fraîche, sprinkle with 2 tablespoons finely chopped chives, and scatter 1/4 cup fresh berries over the top.

Drizzle with 1/4 cup wildflower honey just before serving and enjoy immediately.

Estimated Calories: 215, Servings: 2

Break the 4 sheets of matzah into 1- to 2-inch pieces and place them in a large mixing bowl.

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

In a separate bowl, whisk together the 4 large eggs, 1/4 cup whole milk, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon ground cinnamon, 1 tablespoon granulated sugar, and 1/2 teaspoon vanilla extract until fully combined and slightly frothy.

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

Place a large nonstick skillet over medium heat and add 2 tablespoons unsalted butter, swirling until melted and foamy.

Pour the matzah and egg mixture into the skillet, spreading it into an even layer with a spatula.

Cook undisturbed for 3 to 4 minutes, until the bottom is golden brown and the edges begin to set.

Using a spatula, flip sections of the matzah brei in large pieces, or break it up and flip in smaller portions, cooking for another 2 to 3 minutes until the other side is golden and the eggs are cooked through but still tender.

Transfer the cooked matzah brei to a serving platter, dollop with 1/4 cup crème fraîche, sprinkle with 2 tablespoons finely chopped chives, and scatter 1/4 cup fresh berries over the top.

Drizzle with 1/4 cup wildflower honey just before serving and enjoy immediately.