Food and Recipes Recipes Sweet and Savory Matzo Brei Your Passover meal isn't complete without it. By Liv Dansky Liv Dansky Liv is a recipe tester and developer with three years of experience working in the Dotdash Meredith Food Studios. She grew up in Denver, Colorado where she struggled to breathe and bake at altitude. Liv left the Mile High City to earn a BA from Washington University in St. Louis and a Diplôme de Cuisine from Le Cordon Bleu in London. After graduation, she dabbled in restaurant-focused public relations and spent time working in professional kitchens in Denver and Atlanta before finding her way to Dotdash Meredith. When Liv is not cooking or eating for work, she can be found cooking and eating for fun with an occasional run or tennis match between meals. Southern Living's editorial guidelines Published on March 29, 2022 Print Share Share Tweet Pin Email Photo: Photographer: Greg DuPree, Food Stylist: Ruth Blackburn Active Time: 25 mins Total Time: 25 mins Servings: 2 This dish made with matzo and eggs makes a delicious meal any time of year, but it is traditionally eaten during the Jewish holiday of Passover when observers forgo leavened bread. Matzo brei can be savory or sweet, and this one is a bit of both, featuring lightly caramelized onions and sweet apples cooked in plenty of butter. Because matzo has the texture of crisp crackers, it benefits from a quick soak in the beaten egg mixture while the onions and apples cook, similar to soaking bread in egg batter when making French toast. You can find matzo in the international aisle at your local grocery store. Ingredients 4 large eggs 2 tablespoons whole milk ¼ teaspoon kosher salt ¼ teaspoon black pepper 2 matzo sheets 3 tablespoons salted butter, divided 1 large yellow onion, thinly sliced (about 2 cups) 1 teaspoon granulated sugar 1 cup thinly sliced Honeycrisp apple (from 1 large apple) Chopped fresh chives Directions Whisk together eggs, milk, salt, and pepper in a large bowl. Break up matzo sheets into bite-sized pieces; add to egg mixture, stirring gently until matzo is fully coated. Let stand while preparing onion and apple. Melt 2 tablespoons of the butter in a large nonstick skillet over medium. Add onion; cook, stirring often, until softened and beginning to brown, about 20 minutes. During the last 10 minutes of cooking, sprinkle with sugar, and stir in apple slices. Add remaining 1 tablespoon butter to pan with onion and apple; cook until butter is melted. Add egg and matzo mixture; cook, stirring often, until eggs are fluffy and set and matzo has browned slightly, about 2 minutes. Divide evenly among 2 plates, and top with chives. Serve immediately. Print