How to make matzo brei

The Easter holidays are coming up, and everywhere people are preparing for nice Sunday meals with their families. Whether it's Easter eggs, chocolate rabbits, lamb or yummy seasonal asparagus - food is always the centre of most holidays and Easter is no exception.

What many of you probably don't know is that Easter is not the only holiday happening right now. All over the world Jewish people are celebrating Passover, the Festival of Unleavened Bread. Passover remembers the Exodus, when the Israelite slaves fled Egypt in such a hurry that there was no time for the dough in their bread they took with them to rise (or leaven).

Today at Passover, Jews have a meal called a seder. In the seder, Jewish people eat unleavened bread, called matzo - with the bitter herb horseradish, to remind them of the Exodus and the bitterness of slavery.

This is a matzo cracker

Here's how you can make your own matzo brei. You will need:

* matzo (2 pieces per serving, usually available in supermarkets this time of year)
* 1-2 eggs (per serving)
* milk 
* butter or oil
* salt
* cinnamon and sugar, apple sauce, jam or fresh berries

The ingredients

Put the matzo in a shallow bowl, break it up into smaller pieces and pour enough warm water over to cover it. Let it sit for about a minute. Then pour the water out, and squeeze any excess water out of the matzo.

Beat the eggs in a bowl and add a splash or two of milk* and a pinch of salt. Heat up butter or oil in a medium to large pan on the oven. You'll want just enough butter or oil to coat the pan. Pour the matzo and egg mixture into the

Yum!

Serve your matzo brei with cinnamon and sugar sprinkled on top, with apple sauce, jam or fresh fruit (or all three) on the side. Happy Passover!

*a splash or two is probably between 10 and 50 ml - use more milk if you want the matzo brei to have a moister consistency and less for a drier consistency.