Murray's Matzo Brei

Recipe: Murray's Matzo Brei

Murray's Matzo Brei

The Classic Passover Breakfast
  • Matzo Brei with Scharfe Maxx Extra Cheese, Creme Fraiche and Black Cherry Confit served whole
  • A cut piece of Matzo Brei with Scharfe Maxx Extra Cheese, Creme Fraiche and Black Cherry Confit
  • A complete bite of Matzo Brei with Scharfe Maxx Extra Cheese, Creme Fraiche and Black Cherry Confit
For those who observe Passover, all leavened food must be removed from the home during the weeklong holiday. That means a lot of matzo, and a lot of getting creative. Necessity is, after all, the mother of invention, and one dish that came about from this particular temporary dietary restriction is matzo brei. It exists somewhere between French toast and frittata, and when made properly—i.e.: with this Murray’s-exclusive recipe—it’s a breakfast that’s tasty enough to eat any time of the year.

Murray's Matzo Brei
The Classic Passover Breakfast
  • Prep Time : 10 min.
  • Cook Time : 10 min.
  • Total Time : 20 min.
  • Serves 4

Ingredients

Directions

  1. Soak the matzo in lukewarm water for 1-2 minutes, until softened but not falling apart. Remove matzo from water and squeeze to remove excess liquid. Place matzo on a paper towel-lined plate.
  2. Whisk the eggs in a bowl, then add in the grated cheese and matzo and stir to combine. Melt the butter in an oven-proof non-stick pan over medium-low heat. Add the egg mixture to the pan and cook until it begins to firm up, about 5 minutes.
  3. Flip the matzo brei by using a plate that covers the entire pan. Place the plate over the pan, then flip the pan over, so that the matzo brei lands onto it cooked-side up. Melt one more tablespoon of butter in the pan and slide the matzo brei back in on the uncooked side. Cook until golden brown, about another 5 minutes. Garnish with a dollop of crème fraiche Amarena cherries

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