Everyone thinks that their mom’s recipe is the best – and I’m no exception.

There are three main style of matzo brei:

Freezing helps save those stray egg whites or yolks left over from meringues, custards, curds, marshmallow frosting, or even making cupcakes. It’s also a great way to make sure that you are prepared if you’re snowed in, sick, quarantined, or otherwise unable to leave your house.

What You Need to Know

• You can’t freeze eggs in their shells. If they aren’t cracked, they will crack in the freezer and may make a giant mess.
• If you are using only egg yolks, the yolks will thicken or gel when frozen.
  • To prevent this, stir in either salt (if they’re destined for savory dishes) or sugar (if they’re destined for sweet dishes).
• Frozen eggs can be stored for up to a year. Once frozen, store them in an airtight freezer bag as shown below.
• Once defrosted, they work the same way as regular eggs. I gave them the ultimate test after trying this technique myself – whipping egg whites into a meringue frosting. The defrosted egg whites worked just as well as fresh ones; I was sold!

Helpful Tips

If you freeze all the eggs together in one big container, it’s not convenient when you you want a two egg omelet for breakfast or need a couple of egg yolks for a recipe. I recommend using a muffin tin to freeze each egg – or groups of two yolks or whites – separately.

What Are Matzo Brei Cupcakes?

I used these matzoh cups for matzoh brei cupcakes, but you could fill them with anything – get creative!

Matzoh brei cupcakes are made from edible molded matzoh cupcake liners stuffed with matzoh brei and “frosted” with your topping of choice (I went for a variety of jams). My toddler taste tested them (he’s young enough to not be upset about eating matzoh pre-Passover) and he gave them the thumbs up!

While English muffins are a key player in Eggs Benedict (where they are topped with bacon, eggs, and drippy, buttery Hollandaise sauce), cupcakes play it safe with perfectly coiffed frosting. This liaison between cupcakes and Eggs Benedict adds some sweetness to the classic in both the cupcake and in the special Hollandaise sauce.

How to Make Cupcakes Benedict

Start with jumbo, Texas-sized cupcakes (a regular-sized cupcake isn’t big enough to please its new partner). You can use any flavor cupcakes that you like – but I recommend maple cupcakes (see the recipe below).

For me, brunch isn’t brunch without maple syrup. Despite my proclivity toward carbs, if eggs were more regularly paired with maple, I would show them more love. This leads me to my creation: maple Hollandaise sauce – a thing of beauty. Maple Hollandaise sauce tastes just like traditional Hollandaise, but with a distinct maple flavor and a bit milder lemon flavor. Maple Hollandaise makes eggs happy.

As I was preparing my maple Hollandaise for the third time (I had to get it right so Jonathan could get the perfect photo), I happened to be making my dinner – a sweet potato prepared in the microwave. Yes, this food blogger often has a simple, unadulterated microwaved sweet potato for dinner, sometimes with a bowl of Cheerios on the side.  On a whim, I dipped my sweet potato in the maple Hollandaise sauce. Screw eggs. This maple Hollandaise was made for sweet potatoes. You may already put maple and butter on your sweet potatoes; maple Hollandaise is the same thing but with the thick and satisfying addition of egg yolks. Have sweet potato and maple Hollandaise for dinner if you like, or fancy up a Fall brunch by serving a sweet potato hash topped with this maple Hollandaise.