Choose the preparation and cooking style you prefer (see note). Break the matzos, wet them with cold water, squeeze them dry, according to the instructions, and place them in a large bowl.

Beat the eggs until light and foamy.

For sweet matzo brie, season the eggs with 1/4 teaspoon salt; for savory matzo brie, season generously with lots of salt and pepper to taste (keep in mind how bland plain matzo tastes).

Stir the eggs into the matzo mixture and combine well. If preparing either fluffy or pancake-like matzo brie, allow the matzos to soak in the eggs for a while.

In a 10- to 12-inch heavy skillet (nonstick works well here), heat the butter over medium heat until it sizzles. Add the matzo batter, either adding it in all at once, like an omelet or frittata, or dropping by heaping tablespoonfuls, like pancakes.

Fry until golden brown on the bottom, then turn and fry until done to taste on the other side: either golden and fluffy or more well-done and crisp, according to preferred method.

While hot, sprinkle with cinnamon vanilla sugar, or serve with one or more of the other suggested accompaniments.