Serves 3 to 4 servings
1-1/4 cups whole milk
5 sheets matzo, broken into medium pieces
5 extra-large eggs
1/2 teaspoon coarse kosher salt
pinch fresh pepper
1-1/2 tablespoons unsalted butter or more as needed
1-1/2 tablespoons flavorless vegetable oil or more, as needed
In a large pot, stir together the milk and broken matzo until combined. Place the pan over medium heat and cook, stirring for 4-5 minutes until the matzo is softened.
Break the eggs into a bowl and add the salt and pepper to taste. Stir until combined. Stir in the warm matzo mixture.
In a 12-inch skillet, melt the butter with the oil over medium heat. Add the matzo-egg mixture, pat it into the pan and cook until browned on the bottom, 5-6 minutes. Turn the mixture over (if it breaks don’t worry) and cook until lightly browned on the second side. Serve at once because if your family is anything like mine, they will be waiting for it.
Note: I like savory matzo brei. Other people love to dip the pieces in maple syrup.