A hot plate of fried matzo, topped with our favorite, eingie.
- 1½ sheets matzo
- 1 egg
- ¼ tsp. salt
- butter for frying
- Break up the matzo into a large bowl. Run warm water into the bowl to cover the matzo bits, count to three, then drain, either into a colander, or simply by using your fingers to hold the matzo in the bowl.
- Add the egg and salt and, using a large spoon, mix together thoroughly.
- Melt about a half-tablespoon of butter in a large skillet. When hot, pour in the matzo mixture. When the bottom begins to brown, use your spoon to break apart chunks, and turn them over so that the other side can brown. Add a little more butter as you go, and continue in this fashion until you have a pan filled with nicely browned pieces.
- Serve immediately; eat plain, or top with eingie (page 184), honey,
For favorite Passover recipes from my kitchen, please see Essential Passover from Scratch: Recipes and Stories from My Mother’s Kitchen