Food & Cooking Recipes Breakfast & Brunch Recipes Quick Matzo Brei 3.6 (18) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 10, 2019 Rate Print Share Prep Time: 5 mins Total Time: 20 mins Servings: 4 This Passover dish, sent to us by Rise Landsman of Teaneck, New Jersey, is usually served for breakfast drizzled with maple syrup or sprinkled with sugar. It also makes a quick and easy savory side dish with salt and pepper. Ingredients 4 matzos (8-inch squares) 4 large eggs ⅛ teaspoon ground nutmeg Coarse salt 2 tablespoons butter Directions Break each matzo square into about 8 pieces; place in a medium bowl. Add enough boiling water to cover, and soak until moistened, 2 or 3 minutes; drain. Squeeze well with hands to remove excess water. In a medium bowl, beat eggs with nutmeg and 1/2 teaspoon salt; add softened matzo, and mix. Heat 1 tablespoon butter in an 8-inch nonstick skillet over medium heat, swirling to coat; add matzo mixture, and press in gently. Cook until browned on underside, 4 to 6 minutes; carefully invert cake onto a plate. Heat remaining tablespoon butter in skillet, and slide cake back into skillet. Cook until other side is browned, 4 to 6 minutes more. Turn cake out of skillet, and cut into wedges. Serve hot. Cook's Notes Matzo comes in whole-wheat, egg, and plain varieties. We chose plain, which is the most traditional. Originally appeared: Everyday Food, April 2004 Rate It Print