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Here are the rules — no flour, no cornstarch, no baking powder or baking soda, no yeast; therefore no bread or challah for French toast, no noodles for kugel, no toasted bagels for cream cheese, no “snap, crackle and pop,” no croissants with our coffee.

You know the routine — eggs, matzah meal, matzah and more eggs. Can the cook whose family believes that Sunday isn’t Sunday without a decent brunch achieve the impossible? It’s a challenge, but it can be done.

Let’s start with matzah and eggs. In combination with some interesting additions, they can make magic. They seem to have a special and tasty affinity for each other in dishes that lend themselves particularly well to morning meals.

My favorite is matzah brie and its endless variations — from savory to sweet. Matzah and matzah meal are also the mainstay of Passover kugel, French toast, muffins and pancakes. These recipes are not substitutes for the real thing; they are the real thing, making a Passover brunch a special treat.

French Toast Matzah

Serves 4

11⁄2 cups matzah meal

2 eggs

pinch of salt

about 1⁄2 cup of milk

2 matzahs, softened slightly under cold running water and drained

oil or butter for frying

Put the matzah meal into a shallow dish (a pie plate works well). Add the eggs, salt and milk (a little at a time). Mix well and continue adding milk until it becomes the consistency of a crepe or blintz batter.

Break up matzah into like-size pieces (4 inches by 3 inches). Dip in the batter, stirring to coat both sides.

Add about 1⁄4 cup of oil to a heavy-bottomed skillet and preheat to medium-high. Place the coated matzah pieces in stacks of two (one on top of the other, like a sandwich in the pan), and cook until browned on each side.

Serve with fresh fruit or strawberry-rhubarb compote.

Strawberry-Rhubarb Compote

Serves 8

11⁄2  pounds rhubarb, trimmed and cut into 1-inch pieces

1⁄4 cup sweet Passover wine

3 Tbs. brown sugar

3 Tbs. granulated white sugar, or to taste

1⁄4 tsp. cinnamon

2 tsp. grated lemon zest

4 cups fresh strawberries, quartered

In a medium saucepan, cook rhubarb and wine, covered, until rhubarb is tender, about 8 minutes. Add sugars, cinnamon, lemon zest and 3⁄4 of the strawberries. Cook, uncovered, another 5 minutes. Add remaining strawberries and let cool.

Serve chilled.

Blueberry Cheese Pancakes

Makes about 12

4 eggs

1⁄3 cup matzah meal

2 Tbs. sugar

1⁄3 cup sour cream or whole milk yogurt

1⁄3 cup cottage cheese

oil for frying

1 cup blueberries

In a blender or food processor, combine eggs, matzah meal, sugar, sour cream and cottage cheese until smooth. Stir in berries by hand. Batter will be thick.

Heat oil on a griddle or skillet until hot. Ladle about 1/4 cup of batter for each pancake into pan. Cook until a few bubbles appear on top and underside is golden, about 3 minutes. Peek by lifting pancake with spatula. Turn each pancake and cook until golden on other side, about 2 minutes.

Serve with jam or compote.

Banana–Dried Cherry Muffins

Makes 12

6 eggs

3⁄4 cup vegetable oil

1 cup sugar

1⁄2 cup matzah meal

1 cup matzah cake meal

1 tsp. vanilla extract

1⁄4 tsp. salt

1 cup mashed banana

1⁄2 cup dried cherries

Preheat oven to 350 degrees. Grease 12 muffin cups.

In a large bowl, whisk eggs until blended. Whisk in oil, sugar, matzah meal, cake meal, vanilla and banana until smooth. Stir in dried cherries. Spoon into muffin cups.

Bake 35 minutes or until tops are firm and golden and a toothpick comes out clean. Cool on rack 10 minutes. Serve warm or at room temperature.

Asparagus Matzah Kugel

Serves 8

4 matzahs in small pieces

4 eggs

1⁄2 tsp. salt

1⁄4 cup melted butter or margarine

1⁄2 cup ricotta or cottage cheese

1⁄2 cup shredded Swiss cheese

1 lb. thin asparagus cut into 2-inch pieces and cooked just until tender

butter or margarine

1⁄2 cup chopped fresh chives

Preheat oven to 350 degrees. Grease a 9-by-13-inch pan. Soak matzah pieces in water until soft. Drain but do not squeeze dry. Beat eggs with salt, melted butter or margarine and cheese. Add to matzah mixture. Stir in Swiss cheese and asparagus. Dot with additional butter or margarine. Sprinkle with chives. Bake for 45 minutes or until lightly browned.