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Matzoh brei (rhymes with “fry”) is a standard Jewish-kitchen dish that is somewhere on the breakfast spectrum near Tex-Mex migas and French toast. The basic idea is to scramble small pieces of the unleavened bread known as matzoh into eggs then cook the mixture in a pan of butter. The ratio of matzoh to egg makes all the 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? In either case, it traditionally is served with a dollop of sour cream, but maple syrup is not unheard of.