Ruth Reichl’s Matzo Brei

As with many traditional Jewish dishes, the answer to “how to make matzo brei” varies from family to family. But, no matter whom you ask, the staple Passover breakfast always starts with two core ingredients: matzo and beaten eggs. From there, debate ensues. How many matzo sheets should you use? (Depends on how eggy you like it.) Should matzo brei be savory or sweet? (Whichever way you ate it growing up.)

This flexible matzo brei recipe from revered cookbook author and former editor-in-chief of Gourmet Ruth Reichl spells out the basic technique, but leaves the customization up to you, with options for sweet or savory versions. First, you’ll break up the matzo in a sieve or colander, then run the matzo pieces under water, so they soften into the egg mixture. Cooking the matzo brei in a substantial amount of melted butter helps it develop crispy edges, but to keep it dairy-free, you can substitute margarine or vegetable oil. A nonstick skillet is our top choice here, but well-seasoned cast iron also works well.

For sweet matzo brei, you can serve the dish with grape jelly, strawberry jam, or applesauce. Treat it like French toast with a drizzle of kosher for Passover maple syrup, a sprinkle of cinnamon sugar, and a dollop of whipped cream. Or add chopped kosher for Passover chocolate to make a dish reminiscent of chocolate chip pancakes. For savory matzo brei, sauté onions, red peppers, and mushrooms before adding the egg-matzo mixture. For a Tex-Mex-inspired brunch, load it with grated cheese, salsa, and a dollop of sour cream, or for an Italian approach, top with grated pecorino and freshly cracked black pepper. You could also channel the spirit of your favorite bagel shop and finish the matzo brei with cream cheese, lox, and chives. 

Now, what’s for lunch? We’re thinking matzo ball soup.