Matzah Brei, or “fried matzah,” is a cross between a matzah version of chilaquiles and French toast. A simple base of matzah pieces and beaten eggs “fried” in butter, matzah brei can go savory – basically, eggs scrambled with crispy matzah pieces, maybe treated like chilaquiles with cheese and salsa – or sweet – matzah and eggs topped with cinnamon sugar, jam and sour cream, or a drizzle of maple syrup.
Ruth Reichl’s Matzah Brei, from the July 2004 issue of Gourmet
4 sheets matzah
4 large eggs
1 teaspoon kosher salt
6 tablespoons unsalted butter
Crumble the matzah into a large sieve placed over a mixing bowl to catch the crumbs. Hold the sieve under running cold water until the matzah is moist and softened but not completely disintegrated, about 15 seconds. Transfer to the bowl with crumbs, then add the eggs and salt and mix gently with a fork.
Heat the butter in a 10- to 12-inch skillet over medium-high heat until foam subsides. Add the matzah mixture and cook, stirring constantly, until the eggs are scrambled and the matzah has begun to crisp, about 3 minutes.