Avocado Oil Matzo Brei

PREP TIME 10 minutes
COOK TIME 8 minutes
TOTAL TIME 18 minutes
COURSE Breakfast
CUISINE Mediterranean
SERVINGS 2-3

Matzo Brei is a beloved dish with deep cultural roots, enjoyed by generations as a comforting breakfast or brunch staple. Traditionally made with broken matzo softened in water and mixed with eggs before being pan-fried to perfection, it’s a simple yet satisfying dish that can be enjoyed sweet or savory. 

This version uses Galil Avocado Oil, which adds a light, buttery crispness while keeping it heart-healthy and packed with flavor.

Matzo Brei is often compared to French toast or scrambled eggs with a twist, but its texture and taste are unique. When fried just right, it becomes crispy on the outside while remaining soft and fluffy. 

The best part? It’s incredibly versatile. Some enjoy it with just salt and pepper, while others drizzle honey or sprinkle cinnamon for a sweeter take.

This dish is also a wonderful way to honor tradition while putting your spin on it. Whether you’re making it for Passover breakfast or simply craving a quick and hearty morning meal, Matzo Brei is an easy, delicious option that can be whipped up in under 20 minutes. 

Using avocado oil enhances the texture and brings out a rich depth of flavor, making this version even more irresistible.

With your favorite toppings or sides, Matzo Brei is best served hot, straight from the skillet. Try pairing it with smoked salmon and fresh herbs for a more elegant take, or keep it classic with a dusting of powdered sugar and a drizzle of maple syrup. 

However you enjoy it, this dish is proof that sometimes, the simplest recipes are the most comforting.

Ingredients

  • 2–3 pieces, broken into bite-size pieces Galil Matzos
  • 4 large eggs
  • 1/4 cup water (to help soften the matzo)
  • 2–3 tablespoons Galil Avocado Oil
  • Salt and ground black pepper, to taste

Instructions

  • 1

    Place the broken matzo pieces in a shallow dish. Drizzle with 1/4 cup water and let them soften for about 2–3 minutes.

  • 2

    Meanwhile, in a medium bowl, beat the eggs with a pinch of salt and ground black pepper until well combined.

  • 3

    Gently fold the softened matzo pieces into the beaten eggs.

  • 4

    Heat 2–3 tablespoons of Galil Avocado Oil in a nonstick skillet over medium heat until the oil shimmers.

  • 5

    Pour the matzo and egg mixture into the skillet, spreading it evenly. Allow it to cook undisturbed for 3–4 minutes, until the bottom forms a crispy, golden crust.

  • 6

    Carefully flip sections of the mixture (or the entire batch if you’re comfortable) and continue cooking for another 3–4 minutes until the second side is also crispy and golden.

Notes

Tips and Tricks 

Perfect Texture:

  • Allow the matzo to soften for just 2–3 minutes. Over-soaking can lead to a mushy texture, while under-soaking may result in dry pieces.
  • Cook undisturbed for a few minutes to achieve a crispy, golden crust.
  • Flip in sections rather than all at once to prevent breakage and ensure even cooking.

Flavor Boosters:

  • Add a pinch of smoked paprika or za’atar for extra depth and warmth.
  • Sauté onions or mushrooms before adding the egg mixture for a more savory bite.
  • Prefer it sweet? Sprinkle cinnamon and drizzle date syrup or honey for a comforting, dessert-like twist.

Make It Your Own:

  • Serve with sour cream, Greek yogurt, or a side of fresh fruit for balance.
  • Swap water with milk or a splash of orange juice for a richer taste.
  • Add fresh herbs like dill or chives for a burst of freshness.

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