Sweet and savory sautéed onions take this classic Passover breakfast up a notch with minimal effort.
There are many things you can do with matzo, but matzo brei is at the top of our list. Here, sweet and savory sauteed onions take this classic Passover breakfast up a notch with minimal effort. Read on for more tips on how to nail this delicious dish. And check out our favorite classic Passover dinners.
How long should I soak my matzo?
It depends. If you like your matzo brei to have more texture, just give it a quick dunk or run it under water for a few seconds. If you want it to be softer, you can let it sit in a bowl of water for up to 2 minutes. We prefer our matzo to have more texture, since the eggs are already soft, so we recommend just running it under cold water for 10 seconds just to slightly moisten it.
What fat do I use to cook my matzo brei?
We like to use olive oil for the onions and butter for toasting the matzo, but you could use any fat or combination of fats. If you want to take this recipe in a sweet direction (see below), we highly recommend butter.
My onions are starting to fry and burn around the edges but they’re still hard in the middle. What do I do?
It probably means your heat was a little too high, and it caused the excess moisture to evaporate before the onions could finish cooking. To fix this, just add about a tablespoon of water to the pan and lower the heat slightly. The water will keep the onions from burning in the dry pan and the additional moisture will steam the onions, helping them cook through. You’ll have those soft, melt-in-the-mouth onions in no time.
Can I make this sweet instead of savory?
If you’d like to go sweet, skip the onions and go straight to step 3 in the recipe, where you toast the matzo in butter before adding the eggs. We’d also recommend whisking a little sugar into the beaten eggs before you add them to the pan, and dusting your finished matzo brei with a sprinkling of cinnamon right before you take it out of the pan.
What toppings can I put on my matzo brei?
Absolutely up to you. We like sour cream and chives on our savory version, but if you’re going sweet, you could do applesauce, jam, or even maple syrup. If you’re serving a crowd, consider putting out multiple toppings and letting people decide for themselves.
What else can I do with matzo?
So glad you asked. Matzo ball soup is a classic for a reason—it’s straight-up yummy.—but if you’re looking to get a little more adventurous, try a “matzagna” (matzoh lasagna) or matzo icebox cake. Or a dangerously addictive chocolate toffee matzo.
Made this? Let us know how it went in the comment section below!
extra-virgin olive oil
medium yellow onion, thinly sliced
fresh or dried thyme
Freshly ground black pepper
large eggs, beaten
freshly chopped chives, for garnish
sour cream, for serving
- Run each sheet of matzo under cold water for 10 seconds, then set aside on a plate to soften.
- In a large skillet over medium heat, heat oil. Add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are tender and lightly golden, 15 to 20 minutes.
- Add butter to pan, then tear matzo into bite-sized pieces directly into pan. Stir matzo into onions and let toast 2 minutes, then reduce heat to medium-low and stir in eggs.
- Cook, stirring frequently, until eggs are cooked through and fluffy, about 1 minute. Transfer to a plate, season with salt and pepper to taste, and top with chives. Serve with sour cream on the side.