However you spell it (matzah, matzo, matza, matzoh), it’s all the same. That big practically-tasteless cracker we eat every year during the 8 days of Passover. My favorite way to eat matzah is basically like French toast. You soak the matzah in an egg mixture and then fry it up, top it with sugar, and eat eat eat.
Oh, that’s just me. I can’t get enough of fried matzah, and I’m blaming it on the baby. It’s just so freaking good.
Your best bet is to give yourself about 1/4 of this recipe, and supplement with some fruit. Otherwise you’ll be like me and eat your weight in matzah and feel like a lead ball’s in your stomach for hours.
- 4 matzah crackers
- 3 eggs
- splash milk (maybe 2 Tbsp?)
- 1 tsp salt
- 1 Tbsp butter
- sugar, for topping
- Combine eggs, milk and salt in a large bowl and whisk together (like you’re making scrambled eggs).
- One at a time, run a matzah cracker under running water briefly and then break up into small pieces. Put the small pieces in the egg mixture. Once all matzah crackers are broken and soaking in the eggs, preheat your skillet over medium heat.
- While the skillet’s heating up, stir the matzah/egg mixture every minute or so to make sure all the pieces get enough egg to soak in.
- Put butter in the skillet and spread all around. Add matzah mixture. Stir frequently. The matzah is done when all the egg is cooked.
- Top with sugar. Enjoy!