- 1 full sheet of matzah
- 2 eggs, lightly beaten
- 1 tablespoon butter
Run warm water over the sheet of matzah. Do not soak it. Let the matzah sit on a dish for a little while to soften. You don’t want it waterlogged, though.
Break the matzah into pieces (the size of the pieces depends on your preference).
Mix the broken matzah into the egg mixture.
Melt the butter in a sauté pan. When the butter is hot, really hot, drop in the egg-matzah mixture.
You can scramble this if you wish. I prefer to let it get crisp on the bottom and then flip it like a pancake. It’s finished when you think it’s finished. In other words, how runny do you like your eggs?
Top it as you wish. I think salt is best.