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This recipe is measured for my family of five. Adjust according to your group size. Leftovers can be reheated in the microwave or oven.
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1. Crumble the matzah into a large bowl. Cover in water for about three minutes.
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2. Whisk eggs in a separate bowl. Add a pinch of salt, pepper or whatever seasonings you prefer.
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3. Drain the water from the matzah, but do not squeeze or press the matzah. It should be bloated from the water.
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4. Add the eggs to the crumbled matzah and mix together so the matzah is covered by the egg.
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5. Spray a large skillet with nonstick spray or put butter in the skillet or olive oil, depending on your preference.
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6. Pour the egg matzah mix into the skillet and flip/stir like you would for scrambled eggs. This may need to be done in several phases, depending on the size of your skillet and the amount of matzah you use.
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7. Once the egg is cooked, remove to a plate and serve.
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You can spread jam or sour cream on the fried matzah, or throw some syrup on there. Sometimes I like to make it a bit Mexican by adding some black beans and salsa. This simple recipe is very easy and flexible so feel free to experiment!
