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matzo | Gourmet Gastronomer

matzo

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Fried Matzo: Jewish French Toast

When I was growing up, my dad used to make me breakfast in the morning. We had all sorts of inventions: Hotdogs and Eggs, Fried Salami, Potato Chip Omelettes, and my favorite: Fried Matzo. This is a fairly simple recipe which my grandmother passed along to my father, who in turn taught me. It's supposedly an old Jewish standard, but I've never seen anyone else make it outside of our family. The recipe is similar to French Toast, except here, the matzo is first softened with hot water in order to be able to soak up the eggs. Here's what you'll need to make a large serving of this delicious and easy recipe:

 

-4 sheets Matzo

-2 eggs, scrambled

-1/2 cup hot water

-1 tbsp vegetable oil

-salt

-butter and jam for topping (I recommend blackberry, boysenberry, loganberry, or lingonberry jam for best results.)

 

To make:

-break your matzo sheets into bite sized pieces (should be about 2” x 1”)

-place broken matzo into a bowl and pour hot water over matzo pieces, stirring to insure every piece soaks up some water

-pour scrambled egg over matzo and mix well

-heat a large, nonstick frying pan and add cooking oil

-pour matzo and egg mixture into pan, spreading out evenly

-cook over medium heat for about 2 minutes until bottom is cooked and beginning to crisp (but be careful not to burn!)

-flip and repeat process for the other side until every piece is thoroughly cooked

-remove from heat and serve lightly salted with jam and butter

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