Mixed Berry Matzo Brei Recipes

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MATZO BREI



Matzo Brei image

Matzo brei (pronounced like fry) is one of the few dishes from my childhood that I'll never outgrow. The dampened shards of matzo mixed with beaten eggs and milk and then cooked in butter will never go out of style. I like to serve this matzo brei recipe in one big piece, but you can also scramble the mixture. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Breakfast

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1 package unsalted matzo crackers (10 ounces)
8 large eggs, beaten
1/2 cup whole milk or half-and-half
1 teaspoon kosher salt
6 tablespoons unsalted butter, divided
Maple syrup, optional

Steps:

  • Coarsely crumble matzo crackers into a fine mesh sieve set over a large bowl; reserve crumbs in bowl. Place sieve under cold running water until matzo is softened, about 15 seconds; drain. Stir softened matzo, eggs, milk, crumbs and salt until combined. , Melt 3 tablespoons butter in a large skillet over medium-high heat; add half of the matzo mixture. Cook, without stirring, until bottom is golden brown, 3-4 minutes; flip. Cook until bottom is golden brown and eggs are cooked through, 3-4 minutes. Transfer to platter. Repeat with remaining butter and matzo mixture. Serve hot with maple syrup if desired.

Nutrition Facts : Calories 296 calories, Fat 14g fat (7g saturated fat), Cholesterol 210mg cholesterol, Sodium 319mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

CLASSIC MATZO BREI



Classic Matzo Brei image

In this matzo brei (rhymes with fry) recipe, the matzo sheets are browned in butter until crisp before being lightly scrambled with eggs. You make this either sweet or savory as you prefer. Add black pepper, plenty of salt and chives for a savory version, or Demerara sugar and maple syrup or honey if you would like something sweeter. It's a fine breakfast or brunch any time of the year, and especially during Passover.

Provided by Melissa Clark

Categories     breakfast, brunch, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 8

2 sheets matzo
2 to 3 tablespoons unsalted butter
4 large eggs, beaten with 1 tablespoon water
Large pinch fine sea salt, more to taste
Large pinch black pepper
Chopped chives, for serving
1 tablespoon Demerara sugar, more to taste
Honey or maple syrup, for serving

Steps:

  • Under cool running water, rinse matzo sheets until they are quite wet. Set it aside and let sit to soften while you prepare the pan.
  • Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and the foam subsides, break matzo sheets into bite-size pieces and add to pan. Sauté matzo in butter until it browns all over, about 2 minutes.
  • Add eggs, salt and pepper (if you're making the dish savory) to pan and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Sprinkle with sugar (if you're making it sweet) and toss well.
  • Serve matzo brei sprinkled with salt and topped with chives (savory), or with salt, additional sugar and maple syrup (sweet).

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 327 milligrams, Sugar 5 grams, TransFat 1 gram

QUICK MATZO BREI



Quick Matzo Brei image

This Passover dish, sent to us by Rise Landsman of Teaneck, New Jersey, is usually served for breakfast drizzled with maple syrup or sprinkled with sugar. It also makes a quick and easy savory side dish with salt and pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 5

4 matzos (8-inch squares)
4 large eggs
1/8 teaspoon ground nutmeg
Coarse salt
2 tablespoons butter

Steps:

  • Break each matzo square into about 8 pieces; place in a medium bowl. Add enough boiling water to cover, and soak until moistened, 2 or 3 minutes; drain. Squeeze well with hands to remove excess water.
  • In a medium bowl, beat eggs with nutmeg and 1/2 teaspoon salt; add softened matzo, and mix.
  • Heat 1 tablespoon butter in an 8-inch nonstick skillet over medium heat, swirling to coat; add matzo mixture, and press in gently. Cook until browned on underside, 4 to 6 minutes; carefully invert cake onto a plate. Heat remaining tablespoon butter in skillet, and slide cake back into skillet. Cook until other side is browned, 4 to 6 minutes more.
  • Turn cake out of skillet, and cut into wedges. Serve hot.

SAVORY MATZO BREI



Savory Matzo Brei image

Mushrooms and fresh herbs have been added to this traditional breakfast treat, making it a satisfying addition to the Passover menu.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 45m

Number Of Ingredients 10

3 tablespoons unsalted butter or margarine, plus more if needed
1 pound cremini mushrooms, coarsely chopped (2 1/2 cups)
1 large yellow onion, chopped (1 3/4 cups)
1/4 cup chopped flat-leaf parsley leaves, plus more for serving
1 tablespoon chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
Kosher salt and freshly ground pepper
8 large eggs
8 matzo sheets
Creme fraiche and lemon wedges, for serving

Steps:

  • Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until soft and beginning to brown, 6 to 7 minutes. Stir in herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a bowl and let cool slightly; reserve skillet.
  • Whisk eggs in a large bowl. Stir in mushroom mixture.
  • Break matzo into 2-inch pieces and place in a colander. Pour boiling water over matzo; let stand until slightly softened, 2 to 3 minutes. Gently stir into egg mixture; season with salt and pepper. Let stand 5 minutes, then stir again.
  • Wipe reserved skillet clean and melt remaining 1 tablespoon butter over medium heat. Working in batches, pour batter into skillet 1/3 cup at a time, spreading into a 3-inch pancake with the bottom of the cup. Cook until undersides are evenly browned, 2 to 3 minutes. Flip and continue cooking until other sides are browned, 2 to 3 minutes more. Drain on paper towels. Serve with chopped parsley, creme fraiche, and and a squeeze of lemon.

SWEET MATZO BREI



Sweet Matzo Brei image

This is a recipe handed down from my Italian grandmother. Go figure...it's a Jewish Passover dish! Serve warm with cinnamon sugar or syrup, honey, or even powdered sugar. Double recipe to serve a bigger family.

Provided by JanAtch

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 16m

Yield 8

Number Of Ingredients 7

5 matzo sheets
1 cup milk, or more as needed
2 eggs
2 tablespoons ground cinnamon, or to taste
2 tablespoons white sugar, or to taste
1 teaspoon vanilla extract
½ cup butter

Steps:

  • Pass each matzo sheet under cool running water briefly, then crumble into a large bowl. Stir in 1 cup milk, eggs, cinnamon, sugar, and vanilla extract to form evenly moistened batter. Add more milk if batter is too dry.
  • Heat butter in a large skillet over medium heat. Scoop a generous spoonful of dough onto skillet and flatten with a spatula. Cook until golden brown on each side, 3 to 5 minutes per side. Repeat with remaining batter.

Nutrition Facts : Calories 221.5 calories, Carbohydrate 21.1 g, Cholesterol 79.4 mg, Fat 13.4 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 8.1 g, Sodium 111.9 mg, Sugar 5.4 g

MATZO BREI



Matzo Brei image

Matzo and egg fried together. This traditional dish is great anytime, but everyone really looks forward to Matzo Brei during Passover!

Provided by Janice Weisberger

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Yield 1

Number Of Ingredients 4

1 matzo cracker
1 egg
salt and pepper to taste
1 teaspoon vegetable oil

Steps:

  • Take the matzo and break into small pieces into a bowl. Cover with hot water for a minute. Then squeeze out the water.
  • In a small bowl, beat one egg with salt and pepper to taste and add to matzo. Mix well.
  • Heat frying pan with a little oil. Pour mixture into the pan. Brown one side and turn over.

Nutrition Facts : Calories 222 calories, Carbohydrate 24.4 g, Cholesterol 186 mg, Fat 9.6 g, Protein 9.3 g, SaturatedFat 2.1 g, Sodium 70 mg, Sugar 1.4 g

MATZO BREI



Matzo Brei image

Enjoy Passover with this Matzo Brei recipe! Sheets of matzo are soaked in a seasoned egg mixture and fried in oil to crispy perfection in this traditional dish. Our Matzo Brei recipe is a tasty way to celebrate with your family.

Provided by My Food and Family

Categories     Dairy

Time 25m

Yield Makes 2 servings.

Number Of Ingredients 6

2 eggs
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper
3 sheets plain matzo, broken into large pieces
2 cups oil

Steps:

  • Beat eggs lightly in small bowl. Add onion powder, salt and pepper; mix well.
  • Place matzo in shallow dish. Pour egg mixture over matzo; let stand until egg mixture is evenly soaked into matzo.
  • Heat oil in large skillet on medium heat. Add single layer of the matzo mixture; cook 2-1/2 min. on each side or until golden brown on both sides. Repeat with the remaining matzo mixture.

Nutrition Facts : Calories 440, Fat 28 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 185 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 11 g

MATZO BREI OR FRIED MATZO



Matzo Brei or Fried Matzo image

This recipe was much-loved when I was growing up (typically made the week or so after Passover, when there was an abundance of matzo in our home). Now that I am grown and married, every Passover my mom gives me and my brother each a box of matzo to take home after seder, and this is my favorite recipe for it (I usually make it for breakfast).

Provided by Greeny4444

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 4

3 large eggs
2 matzos
cooking spray
salt, to taste

Steps:

  • Beat the eggs (like you're about to make scrambled eggs) in a medium-size bowl, and set aside.
  • Wet each matzo sheet under warm running water, until thoroughly wet and easy to break apart. Shake the excess water from the matzo.
  • Break the matzo sheets into pieces in the bowl with the beaten eggs, until all the matzo is broken up.
  • Spray a pan with cooking spray and heat it on the stovetop on medium-high heat.
  • Mix the egg and matzo together, so the egg coats the matzo, and pour into the heated pan.
  • Cook as you are cooking scrambled eggs, until desired doneness.
  • Once the food is plated, sprinkle lightly with salt, to taste.

MATZO BREI



Matzo Brei image

Provided by Bon Appétit Test Kitchen

Categories     Egg     Breakfast     Brunch     Passover     Vegetarian     Kid-Friendly     Low Cal     Low Sodium     Spring     Pan-Fry     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 2 servings (But just barely)

Number Of Ingredients 5

2 sheets of matzo
2 large eggs
salt
pepper
2 tablespoons vegetable oil

Steps:

  • Break 2 sheets of matzo into 1/2" pieces; place in a medium bowl. Cover with very hot tap water. Let stand for about 30 seconds, then drain. Beat 2 large eggs in another medium bowl; season with salt and pepper. Add drained matzo; mix until combined and a wet batter forms. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Spoon scant 1/4-cupfuls of batter into skillet, making 4 pancakes. Fry, turning once, until golden and just cooked through, about 1 minute per side. Serve with jam, syrup, or whatever the hell you'd like. These rock.

MATZO BREI WITH TOMATOES AND SALSA



Matzo Brei with Tomatoes and Salsa image

Matzo _brei_ is a Jewish dish made from eggs scrambled with matzo that is traditionally served for breakfast. This version has a few Mexican twists.

Provided by The Bon Appétit Test Kitchen

Time 20m

Yield Makes 2 servings

Number Of Ingredients 9

2 egg matzos, coarsely broken
4 large eggs
1/2 cup diced seeded tomato (1 small)
21/2 tablespoons olive oil
1 large fresh poblano chile, seeded, diced*
1/2 cup (lightly packed) fresh cilantro leaves
2 green onions, coarsely chopped
1 tablespoon fresh lime juice
2 teaspoons dried oregano

Steps:

  • Place matzo pieces in medium bowl. Cover with hot water; soak 15 seconds. Drain well in sieve. Add eggs to same bowl and whisk to blend. Mix in drained matzo and tomato, then sprinkle with salt and pepper.
  • Heat oil in medium nonstick skillet over medium-high heat. Add chile. Sauté until beginning to soften, about 3 minutes. Spoon half of chile and most of oil into mini processor. Add cilantro, green onions, lime juice, and oregano to processor; blend to coarse paste. Season salsa generously with salt and pepper.
  • Place skillet with remaining oil and chile over medium-high heat. Add eggmatzo mixture and 2 tablespoons salsa. Stir gently until cooked to desired doneness. Spoon matzo brei onto plates. Top with dollops of salsa and serve.
  • *Often called a pasilla; available at some supermarkets, specialty foods stores, and Latin markets.

SAVORY MATZO BREI



Savory Matzo Brei image

Easy for adventurous cooks but family friendly. Just another way to prepare matrzo brei! Mushrooms and herbs have been added to this traditional breakfast treat, which we sometimes have for lunch. This is a slight change of pace for the regular matzo brie with the caramelized onions, mushrooms and rosemary and thyme. Marth Stewart. I hope you wil enjoy as much as we did.

Provided by Manami

Categories     Breakfast

Time 1h5m

Yield 28 pancakes

Number Of Ingredients 10

2 tablespoons unsalted margarine
2 large onions, finely chopped (about 1 1/4 pounds)
1 lb white mushroom, chopped medium fine
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt (to taste)
1/4 teaspoon fresh ground pepper (to taste)
8 large eggs
8 plain matzos

Steps:

  • Preheat the oven to 250ºF.
  • Put a kettle of water (about 3 1/2 quarts) on high heat to boil.
  • Meanwhile, melt 1 tablespoon margarine in a 12-inch skillet on low heat.
  • Add onions, and saute over medium-high heat until soft and golden brown, stirring frequently to prevent burning, about 15 minutes.
  • Add mushrooms, and continue cooking until soft, 3 to 4 minutes.
  • Add rosemary, thyme, parsley, salt, and pepper, and stir to combine.
  • Remove from heat, and set aside to cool slightly.
  • Break eggs into a large bowl, and beat lightly.
  • Add mushroom mixture, stirring well to combine.
  • Make batter:
  • Break matzos into 1 1/2- to 2-inch pieces directly into a colander, and pour the boiling water over them.
  • Let matzo stand until softened, about 2 to 3 minutes, and add to the mushroom-egg mixture, adjusting the seasoning with salt and pepper, if necessary.
  • Let stand for 5 minutes.
  • Melt remaining tablespoon margarine in a 10-inch nonstick skillet over medium heat.
  • Pour 1/4 cup of batter into pan to form a 3-inch pancake, lightly pressing with a spatula to make pancake even.
  • Repeat, cooking 3 pancakes per batch.
  • Cook pancakes until nicely browned, about 2 minutes.
  • Turn and cook the other side about 2 minutes more.
  • Transfer to oven to keep warm and repeat process until all the batter is used up, making about 28 pancakes.
  • Serve immediately.

Nutrition Facts : Calories 68.3, Fat 2.4, SaturatedFat 0.6, Cholesterol 60.4, Sodium 104.7, Carbohydrate 8.5, Fiber 0.6, Sugar 0.9, Protein 3.2

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