This is old school comfort food for a lot of people – sortof a Jewish take on huevos rancheros.The great thing about this recipe is that it can shape shift from savory tosweet. Many recipes call for soaking the matzoh in water and then squeezing itout right before cooking the matzoh brei. I find that technique makes for awater-logged final product. My solution was to add an extra egg and let thematzoh soak up the moisture from the eggs, resulting in a custardy texture. Forthe savory version, I like to finish with chives (I wouldn’t say no to a littlehollandaise sauce, either). If you lean more toward the sweet stuff, your sauceoptions are wide open. Maple syrup, applesauce, fruit jams or even honey allwork.