Ingredients
The following ingredients have 4 Servings
- 8 sheets Matzoh, unsalted passover matzoh, if you use salted or egg and onion adjust salt
- 6 eggs
- 3 Tablespoons peanut oil
- salt & pepper
Instruction
- Break matzoh up into small pieces with your hand, roughly 1", put in large bowl and just cover with HOT water
- Whisk eggs with salt & pepper
- Check matzoh pieces to see that they have sucked up the water and are nice and mushy, but with just a bit of resistance left in them, they shouldn't be a pile of mush, you should be able to see that they are individual pieces.
- Drain out all the water, squeeze it out, there shouldn't be any water at all
- Gently mix eggs in to matzoh, let sit while you heat the oil
- Heat 1/2- 1 tablespoon of oilin to a manageable pan, by that I mean a pan you can flip over easily with one hand
- When oil is nice and hot (bubbles form around the tine of a fork), pour in enough "batter " to cover the bottom of the pan, fry until the edges start to release from the sides and you can slide it around, it should be nice and brown
- Now flip, Poppa Hy would slide a plate underneath the done part then magically flip the whole over thing intact, I frequently drop half on the stove.
- Cook until the bottom has browned, should be soft and giving in the middle with out being runny.
- Serve with cottage cheese, or jam or maple syrup or honey or with smoked salmon & chive cheese cheese.. Small matzoh breis make a great base for Passover Eggs Benedict with smoked salmon or trout. Some people, like my brother, add caramelized onions or fruit. I don't.
