Ingredients
Scale
- 4 sheets of matzo
- 4 large eggs
- 2 large pinches diamond crystal kosher salt
- 2 teaspoons unsalted butter
- for serving: jam, sour cream, or cinnamon sugar, and an extra light dusting of kosher salt
Instructions
- Break the matzo into large pieces and soak in warm or room temperature water for about 3 minutes until softened but not mushy.
- Drain the water and gently press out excess moisture from the matzo, ensuring it doesn't break apart too much.
- Beat the eggs with the salt in a bowl, then pour over the softened matzo, folding gently to combine and letting it absorb for about 2 minutes.
- Heat a medium-sized frying pan over medium heat, adding butter to coat the bottom until bubbly.
- Add the matzo and egg mixture evenly to the pan. Cook it as one large pancake or scramble, depending on your preference, until golden brown and cooked through. Aim for a soft center or a crispy edge, based on your liking.
- Serve hot with jam, sour cream, or cinnamon sugar, with a sprinkle of kosher salt if desired.
Notes
For added flavor, try different toppings like fruit preserves or yogurt.
Adjust the cooking time based on whether you prefer the brei soft or crispy.
Ensure not to soak the matzo too long or it could become mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 240mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.