Matzoh brei, which is Yiddish for “fried matzoh,” is a standard of the Jewish kitchen that is somewhere on the breakfast spectrum near Tex-Mex migas and French toast. The basic formula is to scramble small pieces of the unleavened bread known as matzoh into eggs, and then to cook the mixture in a pan of butter or in the rendered chicken fat known as schmaltz. The ratio of matzoh to egg makes a huge difference in the nature of the dish. Is it basically an egg recipe with a hint of texture from a few bits of matzoh? Or is it all about the crunch of matzoh, with just enough egg mixed in so the matzoh can be fried? A well-balanced version will contain matzoh pieces that are softened just enough that there is no disturbing brittleness, but that still provide the kind of textural poise that no other bread or cracker could deliver. Matzoh brei may be served with applesauce or sour cream or even, untraditionally, with maple syrup.