Matzo Pizza
Melissa Clark
82 ratings with an average rating of 4 out of 5 stars
82
10 minutes
Matzo Brei With Hot Honey and Feta
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 2sheets matzo
- 2tablespoons unsalted butter
- 2ounces feta (about ¼ cup), crumbled, plus more for garnish
- 4large eggs, beaten with 1 tablespoon water
- ¼teaspoon fine sea or table salt
- ¼teaspoon freshly ground black pepper
- Hot honey, as needed (or use regular honey and a pinch of red-pepper flakes)
- 1 to 2tablespoons chopped fresh dill (or another soft herb such as mint, parsley, chives or basil)
Preparation
- Step 1
Under cool running water, rinse matzo sheets until they are quite wet. Set aside and let sit to soften while you prepare the pan. (If you prefer a crisper brei, don’t let them sit for very long.)
- Step 2
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 the pan. Sauté matzo in butter until browned all over, about 2 minutes (the butter will also get a little browned, which is nice). Sprinkle in the feta in the last 30 seconds of cooking.
- Step 3
Add eggs, salt and pepper to the pan, and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Serve matzo brei drizzled with honey and sprinkled with dill and more feta.
Private Notes
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Cooking Notes
Aiyana
Respectfully, frying separately is a thing, it just depends on whether you want crispier matzoh or not! I’ve always fried separately to have some extra crunch before adding the eggs. To each their own.
David
I won’t comment on the cheese and honey and whatever. Perhaps it’s tasty. But this business of frying the matzoh and then adding the eggs is just not a thing. Soften the matzoh with running warm water and then mix it in with the eggs. Then pour it all into the hot pan. We always do it pancake style, though I know other families did a scramble.
sjv
This was unexpectedly delicious. Made exactly as written for myself. Omitted the dill and chili for 5yo and she liked it too. Served with some roasted broccoli. Easy weeknight dinner for mom and kiddo. Thanks Melissa!
joann
Sorry Mellisa. This tasted like scrambled eggs with fried matzoh. Meh. I made a second batch by wetting the matzoh, and soaking it in the eggs and then frying it in the butter. It had a distinctive flavor that was neither egg nor matzoh, but something much better.
Bob
I just crumble the matzoh into the egg, let it sit for a minute then fry - no water
Beth
This is the first cousin of my favorite Mexican breakfast, migas!! I love it when different cultures/cuisines come up with similar solutions to similar challenges (e.g. What to do with all these stale carbohydrates? Add eggs! Voila, French toast.) I’m excited to try this! If you don’t have matzoh on hand, you could try subbing corn tortillas? Slice stale corn tortillas into ~1 squares, fry until they start to crisp, drain the oil, lower the heat, add eggs and scramble. ☺️🐣
Joe
I love this because you're absolutely right. Matzo is, of course, pre-staled. But yes, matzo brei is basically migas, is basically French toast, etc. The biggest difference is that most matzo brei recipes have you soak the matzo first in water, then in egg, then fry, so you don't end up with matzo in scrambled eggs.
Tenzen
This could be delicious I suppose -- the hot honey sounds inspired -- but soggy matzo mixed with scrambled eggs doesn't sound like Matzo Brei, which I've understood to be matzo soaked in eggs before frying, like French toast. As if French toast was bread soaked in water before being fried alongside scrambled eggs.
Peggy
My late husband made delicious chewy, crispy matzoh brei by soaking the matzoh in egg, then frying. Similar to French toast. Is your recipe more like scrambled eggs with matzoh pieces? The feta sounds great.
Daniel P
This was great! I reverted to the more common preparation style as many have described below (soak matzo in water, drain, mix in eggs). I did 1 egg per matzo sheet, and increased to 6 sheets/6eggs. I always reach for onion matzo when I can for matzo brei, but today I just mixed in onion powder, and ET bagel seasoning into the beaten eggs. Don't forget to consider whether your matzo is salted v. unsalted. Wished it were a little spicier, so will add red pepper flakes to egg mixture next time.
Madeline
Just a few variation notes. I did successfully make this with plant based egg substitute JustEgg. Also I tried adding fresh spinach toward the end of cooking and it was tasty.
agujus
Delicious as written. Always operated under the assumption that I was a savory matzo brei gal. Turns out hot honey is way to go! Thanks, Melissa.
Lynne
Yes, soak the matzo (some people like small pieces, some larger -- your choice), just get it wet, then put it into raw scrambled eggs like preparing French toast -- and then fry! Otherwise, you get fried matzo with scrambled eggs. And if you're Jewish, do whatever you loved growing up! if you're new to it, follow the above directions, and enjoy. (Or go back to French toast (:
Park Slope
Easy and tasty! Made exactly per the recipe.
Lee
In the for what it's worth category, my My family always made matzo brie like a big Spanish tortilla. Hard to flip but delicious. We always called matzo brie, the style that Melissa Clark makes it, simply matzah and eggs. Lol, add that to the sweet vs savory arguement
Jeanne
My MIL Florence taught me to moisten the matzoh by holding under still water for a count of 60, then drain. Always worked. I miss her
Janet H.
Thankfully there were a good number of people who made this recipe as written and then posted their comments on the result, because I had never made matzoh brei before. I had a good feta cheese available, and used flat-leaf parsley as the herb. I waasn't sure if I was soaking the matzoh in the correct way (thus my search for help from people who made the recipe), but it came out really great. I can see how one reviewer's results were a little bland (as stated), but the greek feta was not.
Kristine
I loved this savory version of Matzo Brei! While I usually eat that dish for breakfast/brunch, this made a delicious dinner!
Tina
Loved it. Didn't have dill, so excited to do again with the herb. Used egg and onion matzo, which added a great flavor to the whole thing.
jack walter klein
This will ALWAYS be made on Pesach going forward!! Perhaps not exclusively but.....
Judy
Very good prepared as directed. I fry thinly sliced onion in the butter before adding the matzoh. Even without the honey and dill it is delicious.
Judy
In Melissa’s defense, where I come from, matzoh brie is not at all like French toast. My bubbe’s and my mom’s brei had this exact consistency.
Fran
Started by sautéing 2 small yellow onions and 5 oz of sliced mushrooms till browned. Then adding everything to the same fry pan I followed the recipe as written except eliminated the honey because my family likes matzo brei savory. The feta cheese was a good addition that added flavor, texture and substance. Very good. I will make it again.
alex
Delicious recipe. The second time we made it we added a heaping scoop of zatar seasoning to the butter while melting and it added a great additional complexity that we loved. Hot honey super easy to make from scratch. We crumbled up a few dried chili peppers into honey in a glass bowl, microwaved for about 20 seconds, stirred a lot, and then strained out the chili fragments. The unused hot honey kept well in the fridge.
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