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