Simple Matzo Brei

Matzo brei is frequently eaten as a breakfast food during Passover, when matzo is plentiful. But many people make the dish all year round. And no wonder. It's so simple and good, can be prepared sweet or savory, and kids love it.

Everyone has their own way of making matzo brei. There are only two basic ingredients: eggs and matzo. But how to combine them, cook them and embellish the final product is a matter of personal taste. However there is a general pattern. The matzo is usually broken into pieces, softened with hot milk or water, mixed with beaten eggs and pan-fried in oil or butter. The size of the pieces, the degree of softening, the egg to matzo ratio, and the manner of frying all have an effect on the flavor and texture of your matzo brei.

Then there's the question of sweet or savory—or even something in between. Matzo brei has a blandness that is delightful in its depth. The lack of salt and fermentation in the matzo somehow makes the tongue more sensitive to the subtle pleasure of toasted wheat meeting custard. But matzo brei is also a great canvas for culinary creativity. Sweet versions often include ingredients like honey, fruit, jam, cinnamon, syrup and so on. Savory versions feature things like chives, sour cream, garlic powder, yogurt, lox and pepper. Matzo is similar to French toast and chilaquiles, so additions like bananas or salsa might work also. This version with applesauce, crème fraîche and chives is a little sweet and savory—the best of both worlds.