As with many traditional dishes, the answer to “how to make matzo brei” varies from recipe to recipe. 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.)

Recipe information

• Total Time5 minutes
• Yield4 servings

Ingredients

4 sheets matzo

4 large eggs

1 tsp. kosher salt, or to taste

6 Tbsp. unsalted butter

Preparation

Step 1

Crumble matzos into a large sieve placed over a mixing bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork.

Step 2

Heat butter in a 10- to 12-inch skillet over medium-high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.

Notes:

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.