One Passover Comfort Food, 4 Delicious Variations

Matzo Brei is great in its classic form (get that recipe here)—but these four fabulous variations take it to the next level.

1

Matzo Brei With Toasted Sesame Seeds, Scallions, and Soy Sauce

perfect-matzo-brei
Photo by Wendy Granger

Soy sauce adds a salty, umami punch to this dish (if you're keeping Kosher for Passover, be sure to look for a Kosher for Passover soy sauce or teriyaki sauce). For an Instagram-worthy plate, try slicing your scallions on a bias.

Serves 4
Place 4 sheets lightly salted matzo, broken into 1-inch pieces in a colander, and run warm water over them for 1 minute until they soften. Whisk 4 large eggs, ½ teaspoon black pepper, 1 teaspoon soy sauce, and 2 teaspoon scallions together in a medium bowl. Stir in the matzo pieces. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the egg mixture, and press into a flat even layer with a rubber spatula. Let the mixture cook until it’s golden and sets, about 6 minutes. Invert a plate over the pan, flip the pancake onto the plate, then use a spatula to slide the pancake back into the pan with the set side facing up. Continue cooking until the underside is set and golden. Lift the pancake from the skillet, and slice into wedges. Sprinkle with the remaining scallions and 1 teaspoon toasted black sesame seeds.

2

Maple Matzo Brei With Pecans, Greek Yogurt, and Jam

Mixing maple syrup into the eggs adds a touch of sweetness that’s balanced out by Greek yogurt and just the pinch of salt. Top with whatever jam you have in the fridge.

Serves 4
Place 4 sheets lightly salted matzo, broken into 1-inch pieces in a colander, and run warm water over them for 1 minute until they soften. Whisk 4 large eggs, ¼ cup maple syrup, ½ teaspoon kosher salt, and ½ teaspoon black pepper together in a medium bowl. Stir in the matzo pieces. Melt 2 tablespoons butter in a large nonstick skillet over medium. Add the egg mixture, and press into a flat even layer with a rubber spatula. Let the mixture cook until it’s golden and sets, about 6 minutes. Invert a plate over the pan, flip the pancake onto the plate, then use a spatula to slide the pancake back into the pan with the set side facing up. Continue cooking until the underside is set and golden. Lift the pancake from the skillet, and slice into wedges. Top each wedge with a dollop of Greek yogurt, jam, and toasted pecans.

3

Three-Cheese Matzo Brei With Sundried Tomatoes and Dill

Thanks to plenty of cheddar, and gruyere, and goat cheese this dish is irresistibly creamy on the inside, and crispy on the outside.

Serves 4
Place 4 sheets lightly salted matzo, broken into 1-inch pieces in a colander, and run warm water over them for 1 minute until they soften. Whisk 4 large eggs, ½ teaspoon Kosher salt, ½ teaspoon black pepper, 1 tablespoon chopped fresh dill, and ½ cup oil-packed sun-dried tomatoes (drained) together in a medium bowl. Melt 2 tablespoons butter in a large nonstick skillet over medium. Add half of the egg mixture, then dollop 1 cup of goat cheese on top. Add the remaining egg mixture, and sprinkle with ½ cup of grated sharp cheddar and ½ cup of grated gruyere. Let the mixture cook until it’s golden and sets, about 6 minutes. Invert a plate over the pan, flip the pancake onto the plate, then use a spatula to slide the pancake back into the pan with the set side facing up. Continue cooking until the underside is set and golden. Lift the pancake from the skillet, and slice into wedges.



4

Matzo Brei With Brown Butter, Pecorino, Peas, and Mint

Fresh spring ingredients make the dish light and colorful–perfect for brunch entertaining.

Serves 4
Place 4 sheets lightly salted matzo, broken into 1-inch pieces in a colander, and run warm water over them for 1 minute until they soften. Whisk 4 large eggs, ½ teaspoon Kosher salt, ½ teaspoon black pepper, and 1 teaspoon lemon zest together in a medium bowl. Stir in matzo and ⅓ cup fresh or frozen peas. Melt 2 tablespoons butter in a large nonstick skillet over medium. Add the egg mixture, and press into a flat even layer with a rubber spatula. Let the mixture cook until it’s golden and sets, about 6 minutes. Invert a plate over the pan, flip the pancake onto the plate, then use a spatula to slide the pancake back into the pan with the set side facing up. Continue cooking until the underside is set and golden. Lift the pancake from the skillet, and slice into wedges. Top each wedge with pecorino shavings and fresh mint leaves.