Growing up, I watched my mother prepare the crackly matzos into soft sponges by putting them under warm water. It’s a memory I happily connect with. We always had this famous Ashkenazi dish during the week of Passover. Often, we’d have it for breakfast along with a big drizzle of Log Cabin syrup. Sometimes my mom sprinkled sweet strawberry slices across the top of each dish. Passover and spring — a cheerful combination. Through the years, I have made alternate versions to the sweet, homestyle dish. One of my favorites is this “take” on lox, onions and eggs. The crispy, golden-fried matzo pieces add texture to basic scrambled eggs. The onions and smoked salmon deliver a distinctive savory-sweet flavor to the dish. You’ll find a caramelized onion recipe following the brei recipe. If you don’t have time, you can use a jar of caramelized onions. I keep a jar in my pantry as …