Matzo Brei With Hot Honey and Feta
Published April 5, 2023
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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)
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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
Comments
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.
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.
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!
My mom always used nonfat milk,then added the eggs,then fried Always perfect
Extremely delicious, the hot honey and feta is a revelation. Can't wait to make it again this year!
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.
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