Nutrition

Ingredients

• 4 sheets matzo
• 4 large eggs
• 1 tsp. kosher salt, or to taste
• 6 Tbsp. unsalted butter

Instructions

1. 1 Crumble matzos into a large sieve placed over a mixing bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork.
2. 2 Heat butter in a 10- to 12-inch skillet over medium-high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes. Editor’s note: This recipe was first printed in the July 2004 issue of ‘Gourmet.’ Find more Passover recipes here →

Original Source

You Might Also Like

Perfect Poached Eggs

Spring Panzanella

Ranch Dressing

Crème Anglaise

Want a personalised twist on this recipe?