Breakfast & Brunch
broken into bite-size pieces
(if making savory) finely chopped
(if making sweet)
honey, maple syrup, jam or applesauce. It’s your call.
In a bowl big enough to hold everything, whisk the eggs until light yellow. If making a sweet version, add the sugar.
Add the broken matzoh pieces. Let the matzoh soak in the egg for 15 minutes.
Heat a non-stick pan over medium heat. Melt the butter until browned.
Add egg mixture and stir constantly until the eggs are still glossy but about to be fully cooked (they will continue to cook after coming out of the pan).
Plate the eggs and serve immediately.
Top with the chives (for the savory version) or serve with your choice of sweet topping.