This is a quick recipe for scrambled eggs using matzo (thin flatbreads), crumbled and mixed with the eggs. It adds extra body and a yummy salty taste to the resulting mass.
Recipe source: here.
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Ingredients (serves 2):
- 4 (6 x 6") pieces thin salted matzo (not shmura matzo)
- 4 eggs
- 2 tbsp. butter
- Salt and pepper to taste
Break matzo into little pieces, dropping them into a medium bowl. Pour 2 cups hot water over the matzo and set aside to let soak until softened, 2-3 minutes.
Drain the matzo and cover with cold water. Swish matzo around, drain, and squeeze matzo firmly to remove any remaining water; return to bowl.
Beat the eggs with salt and pepper to taste in another bowl; add to matzo and stir to combine. Heat butter in a large skillet over medium heat.
Add matzo mixture and cook, stirring occasionally, until lightly browned and broken up into large fluffy curds, 4-5 minutes. Transfer matzo brei to plates and serve immediately. It's done, dig in!
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