Perfect Matzo Brei (Passover)

READY IN: 12mins
Recipe by AniSarit

There may be other recipes that look similar to this, but none with these proportions - which are what make it outstanding. 3 matzah for 4 eggs! This is a basic recipe which you can add different vegetables to if you wish, or sauteed onions, but these are the proportions that will make the best matzo brei ever! I could eat this all year long, though my cholesterol would be through the roof!

Top Review by Saralaya

I had not made matzo brei in many years and wanted to make sure I had the proportions correct. This was fabulous and my husband- who has rarely had matzo brei ( his family is "non-gebrokts") absolutely LOVED it. I used butter b/c I could not find any decent kosher-for-passover margarine this year. If I make it after Pesach I'll use my Smart Balance for sure! ETA: Sarit- We had matzoh brei for breakfast this morning and I just wanted to thank you again. Again I used butter b/c I Smart Balance is not KFP and I can't stand the pesachdik margarines. 4/4/2010

Ingredients Nutrition

  • 3 matzos
  • 4 eggs
  • salt
  • 3 tablespoons Smart Balance light butter spread (butter is traditional)


  1. Break the matzos in half, then half again, and soak them in hot water for a couple of minutes.
  2. Remove them and with your hands, squeeze out as much water as you can (kids love to do this!).
  3. Beat the eggs lightly with salt in a mixing bowl, and add the matzo and mix.
  4. Heat the butter in a heavy skillet and when it starts to turn brown, add the mixture.
  5. Either leave the mixture to set on the bottom and then turn as you would a pancake (that's how I have it); or, stir with a wooden spoon as you would for scrambled eggs.
  6. The matzo brei will be ready in about 5 minutes, depending on how well done you like your eggs (I like it more done and I need about 7-8minutes).
  7. Serve immediately with jam and/or sour cream.

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