Matzo Brei

Ingredients

• 6 large eggs
• 6 sheets matzo
• 4 tablespoons unsalted butter
• 1/4 cup whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Sour cream and applesauce, for serving

Before you cook

• Break the matzo into rough 1- to 2-inch pieces and put them in a large bowl.
• Beat the eggs with the milk, salt, and pepper in a separate bowl.

Steps

1. Run hot tap water over the broken matzo until the pieces are just submerged.
2. Let the matzo soak for 60 seconds, until it softens but still holds its shape.
3. Drain the matzo in a colander and press gently to remove the excess water without crushing it.
4. Pour the beaten eggs over the drained matzo and fold until every piece is coated.
5. Melt the butter in a large nonstick or cast iron skillet over medium-high heat until it foams.
6. Add the matzo mixture and spread it into an even layer.
7. Cook for 3 minutes without stirring, until the bottom is set and brown.
8. Turn the mixture over in large sections with a spatula and press it back down.
9. Cook for 3 to 4 minutes more, breaking it up and turning it once or twice, until the eggs are fully set and brown crisp edges appear throughout.
10. Serve hot with sour cream and applesauce on the side.