MATZO BREI WITH HOT HONEY AND FETA

When it comes to matzo brei, preferences run deep. Do you like yours salty and peppery, with crispy edges, or softer and sweeter, served with a drizzle of syrup or shower of powdered sugar? This version leans savory, dotted with pockets of creamy feta and dill, but a slick of hot honey added at the end is a nod to the sweeter — albeit spicier — side. Serve it for breakfast, lunch or dinner, during Passover and beyond. It’s a quick, satisfying meal.

Makes: Total time:

2 servings

15 minutes 2 sheets matzo 2 tablespoons unsalted butter

2 ounces feta (about ¼ cup), crumbled, plus more for garnish

4 large eggs, beaten with 1 tablespoon water

¼ teaspoon fine sea or table salt

¼ teaspoon freshly ground black pepper

Hot honey, as needed (or use regular honey and a pinch of red pepper flakes) 1 to 2 tablespoons chopped fresh dill (or another soft herb, such as mint, parsley, chives or basil)

1. Under cool running water,

rinse matzo sheets until they are quite wet. Set aside and let sit to soften while you prepare the pan. (If you prefer a crisper brei, don’t let them sit for very long.)

2. Place a large, preferably nonstick skillet over medium-high heat and add butter. Once it melts and foam subsides, break matzo sheets into bitesize pieces and add to pan.

Sauté matzo in butter until browned all over, about 2 minutes. (Butter will also get a little browned, which is nice.) Sprinkle feta in the last 30 seconds of cooking.

3. Add eggs, salt and pepper to the pan, and scramble the mixture until it is just set but still light and fluffy, about 1 minute. Serve matzo brei drizzled with honey and sprinkled with dill and more feta.