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Matzo Brei with Fresh Chives

Scott Phillips

Servings: 4 to 6

Matzo brei is a simple dish of eggs, butter, and matzo (an unleavened cracker-like bread). Although typically served during Passover, it makes a delicious anytime meal. If using salted matzo, halve the amount of salt in the recipe.


  • 4 pieces unsalted matzo (about 4 oz.)
  • 5 large eggs, beaten
  • 1/4 cup thinly sliced fresh chives
  • Kosher salt and freshly ground black pepper
  • 5 Tbs. unsalted butter

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 200
  • Sodium (mg): 250
  • Carbohydrates (g): 16
  • Fiber (g): 1
  • Protein (g): 7


  • In a small saucepan, bring 1-1/4 cups of water to a boil. In a large bowl, crumble the matzo into 1-inch (or smaller) pieces and pour the boiling water over them. Let sit until the matzo softens but doesn’t turn to mush, about 20 seconds. Using a large slotted spoon, press the matzo against the bowl and pour off any excess liquid (there may not be any). Stir in the eggs, chives, 1 tsp. salt, and 1/4 tsp. pepper.

    Melt the butter in a 10- to 12-inch nonstick skillet over medium-high heat. When the foam starts to subside, add the matzo mixture. Use a heatproof spatula to gently scramble and break up the eggs, cooking until they are softly set, 3 to 4 minutes. Season with more salt and pepper and serve immediately.

Start the meal with a bright Radish & Parsley Salad with Lemon.


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Reviews (2 reviews)

  • User avater
    noneyourbusiness | 04/18/2014

    Good even if you experiment with different herbs.

  • boychik123 | 04/20/2011

    instead of boiling water i prefer to soak matzo in a warm milk for few minutes.makes it creamier and more delicious.also you can pour the mixture in a cast iron skillet,cover with lid(any kind that fits) until no raw egg is visible(if you are really concern just flip it over).it rises a little, looks like omelette

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