All Recipes Best Recipe Breakfast and Brunch Recipes Eggs

Ingredients

½ teaspoon vegetable oil 2 cups hot water 2 (6 inch) matzo sheets 2 large eggs ⅛ teaspoon kosher salt 1 tablespoon butter, divided kosher salt to taste

Nutrition Info

485.1 calories carbohydrate: 48.8 g cholesterol: 402.5 mg fat: 23.7 g fiber: : - protein: 18.7 g saturatedFat: 10.7 g servingSize: - sodium: 876 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Heat vegetable oil in a non-stick frying pan over low heat.
Pour hot water into a bowl. Break matzoh sheets into small chunks and soak in hot water, about 2 minutes.
Whisk eggs and 1/8 teaspoon kosher salt in a separate bowl.
Strain matzoh and shake to remove excess water, stir matzoh into egg mixture.
Pour the heated oil out of non-stick frying pan, place 1/2 tablespoon butter in hot pan.
Pour matzoh and egg mixture into hot butter, cover and cook until a 'pancake' forms, about 10 minutes.
Slide matzoh 'pancake' onto a plate.
Place remaining 1/2 tablespoon butter in hot pan.
Place a second plate over matzoh 'pancake' and flip plates over so the uncooked side is on the bottom.
Lie matzoh 'pancake' in melted butter, cover pan and cook until bottom of pancake is browned, about 8 minutes. Remove from heat and season with kosher salt.

1 servings

A delicious fried egg dish.