Spring break is literally right around the corner. In fact, you probably won’t be reading this until after the break, but matzah brei can be a snack or a meal whenever you please, as long as you’ve got matzah, milk, eggs and butter. Follow these easy steps for a nice tradition, especially around Passover time.

Ingredients:

Regular or whole-wheat matzah

Eggs (any size or kind)

Butter (any kind)

Milk (any kind)

1. Break up matzah into fourths.

2. Crack eggs (about three to start) into a bowl. Whisk.

3. Place the broken matzah pieces into a milk bath to soften them up.

4. Heat butter (about two tablespoons to start) in a frying pan or on a griddle.

5. After softening up the matzah pieces, place them in the egg.

6. Before placing the egg-battered matzah in the fryer, let some egg yolk drip.

7. Fry matzah, flipping to make sure both sides are brown.

Serve immediately. I like to eat it with a simple salt dusting, but matzah brei also works with sugar, maple syrup, jam and probably whatever else you may like to try.