- Whirl matzo in a food processor until crumbly. Whisk eggs, milk, salt and pepper in a large bowl. Add matzo and press down to cover. Soak, stirring halfway, until soft, about 15 min.
- Melt butter in a large cast iron pan over medium. Add matzo mixture and spread out with a spatula until mixture covers pan bottom. Cook 4 to 5 min, then flip onto a plate. Return to pan, cooked-side up, and continue cooking until golden, 2 to 3 min. Cut into wedges and serve warm with Cinnamon Sugar, Strawberry-Apricot Compote or Caramelized Onions.
Matzo brei toppings
Cinnamon Sugar: Stir 2/3 cup granulated sugar and 2 tsp cinnamon in a small bowl. Sprinkle over matzo brei before serving. Serves 6.
Strawberry-Apricot Compote: Combine 1 1/2 cups chopped strawberries, 1/2 cup apricot jam and 1 tbsp lemon zest in a medium saucepan. Bring to a simmer and cook until thickened slightly and strawberries are softened, 10 to 12 min. Serve warm or at room temperature. Will keep well, covered and refrigerated, up to 1 week. Serves 6.
Caramelized Onions: Peel 2 onions and cut into 1/8-in. slices (4 cups). Melt 2 tbsp butter in a medium frying pan over medium. Add onions and cook for 5 min. Stir and cook until onions are sweet, deep golden brown and very tender, about 40 min. Add another tbsp of butter if the onions appear dry. Season with salt to taste. Serves 6.