- 4 pieces matzo
- 1/2 cup water
- 4 eggs
- Salt and pepper
- 2 tablespoons butter
- 2 tablespoons kosher for Passover vegetable oil
In a mixing bowl, break the matzo into 1-inch pieces. Bring the water to a boil and pour over the matzos. Quickly toss the matzo, then drain off any excess. In a bowl, beat the eggs with a fork. Mix the eggs, salt and pepper into the matzo. Over high heat, heat the butter and oil in a large saute pan. Add the matzo and fry until crisp. Flip over to fry the other side, breaking into pieces as it cooks. Serve with Maple syrup, or preserves.
Recipe courtesy of Wayne Harley Brachman