3 matzah sheets, soaked in hot water for 3-5 seconds under the tap, and then broken into big and small pieces
3 tbs salted butter
Salt and pepper to taste
Optional toppings: granulated sugar, maple syrup, hot sauce, cheese (melted in when you add the eggs), fresh herbs
Directions
Heat up a nonstick pan with the salted butter. When the butter melts add in the matzah and let it sauté and toast for 3-5 minutes on medium until golden and crisped.
Turn down the heat and add in the whisked eggs. Move around to give the eggs body and when they seem just set and the matzah toasts a bit more, remove from the heat, around 2-3 minutes.
