How to make Matzoh Brei

• 2 Eggs
• 1 Matzah (or 1 handful of farfel)
• 2-3 Tbs milk
• salt
• pepper (optional)
• cinnamon (optional)
• butter

• Beat the eggs with the milk, salt and spices (if desired).
• Crumble the matzah into the egg mixture.
• Fry in butter like scrambled eggs.
• Serve immediately.

1. Scrambled Egg Style:  Reduce quantity of matzah.
2. French Toast Style:  Use up to two matzot for two eggs.  Use the cinnamon.
3. Frittata Style: Fry like an omelette: leave it alone until it has set and browned a little on the bottom, then flip it in one piece and brown the other side.
4. Omelette Style: Use two matzos for two eggs. Soak the matzot in warm water or milk for 2 minutes while you are beating the eggs. Squeeze the excess liquid out of the soaked matzas and crumble them into the egg mixture. Fry like an omelette: leave it alone until it has set and browned a little on the bottom, then flip it in one piece and brown the other side.
5. Kibbutz Style:  Add very finely chopped scallions, peppers and/or tomatoes. Peppers should be fried before adding the eggs. Scallions should be added to the egg mixture before cooking. Tomatoes should be added to the pan when the brei is almost cooked, so that they are warmed up but not really cooked. Serve accompanied by matzah pieces spread with avocado salad (1 mashed avocado mixed with 2 Tbs tiny chopped onions, salt and pepper and 1 tsp lemon juice).
6. Assimilationist Style:  Serve with jam or honey. Don't try this unless you can be in a room with cinnamon-raisin "bagels" without feeling offended. If you want a sweet variation, better to serve matzah latkes instead.
7. Matzah Latkes:  Use the recipe on the farfel box. Serve with farmer cheese, jam, honey or maple syrup.
8. A Sephardic/French Toast matzoh brie recipe.