Matzo Porridge Recipe | Bon appetit

For those who celebrate Passover, debates about the “right” way to cook matzo broth are akin to those about the best ball of matzo soup: everyone has an opinion. Sweet finishes like maple syrup or cinnamon sugar are paramount for some. Others say hearty matzo porridge is the only option, with salt and black pepper in the egg mixture (instead of sugar) and topped with onions sautéed in chicken fat or sour cream, salmon and chives — a twist on the brunch staple that LION.

The shape is also up for debate: should the matzah mixture be stirred freely in the pan, or should it look more like a tidy omelet or pancake? Our recipe for Matzo Brei takes a cue from the savory version (but there’s still jam!) and falls right into the pancake camp. If you’ve never made this Jewish breakfast, think of it as Kosher for Passover French Toast. The keys here are soaking the goldilocks in hot water (too long and the matzo turns to mush, not long enough and it’s still shingles) and using a good amount of seasoning. Matze is bored alone so she needs some help.

A non-stick pan comes in handy for cooking the pieces of matzo soaked in beaten eggs. Feel free to substitute unsalted butter for half the cooking oil if you use it, but don’t omit the oil entirely. Oil is the best medium for creating those coveted crispy edges, no matter which flavor direction you swing in. The finishings are everything you do – jam, applesauce, sour cream, even salsa. We’re not here to choose sides.