2 sheets of matzo
2 large eggs
Salt and pepper
2 tablespoons butter or canola oil
- Break matzo into 1/2″ pieces; place in a medium bowl. Cover with very hot tap water. Let stand for about 30 seconds, then drain.
- Beat eggs in another medium bowl; season with salt and pepper.
- Add drained matzo to the bowl with the eggs; mix until combined and a wet batter forms.
- Heat butter in a large skillet over medium-high heat. Add matzo to pan in batches, turning once or twice until golden and just cooked through on both sides.
Serve with jam, maple syrup, or just plain with salt and pepper.
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