This is a very easy-to-make breakfast recipe that has been passed down from my mom. Preparation hardly takes longer than frying up an egg, and both of my girls absolutely love it! It is definitely up there as one of their most favorite breakfast dishes. So step out of the box and surprise your family with something new this weekend. Just make sure you carefully select your ingredients to ensure you are giving them the healthiest version possible.
Pictured are two good brands of matzos I’ve found…and in addition to using them for this recipe, both are great as plain crackers, too. While there are lots of versions of matzos available (which can usually be found in the “international” aisle of the grocery store), you can see that these are both clearly marked as “whole-wheat”. It is always a good idea to double-check the ingredient list as well (this is a 1-ingredient product!) because these same brands also sell refined matzos in similar looking boxes. Another key piece to this recipe is the jelly. I buy an all-fruit type spread that is sweetened with fruit juice instead of sugar. So be sure to look for that as well.
- 4 to 5 full sheets of whole-wheat matzos
- 2 eggs
- About ½ tablespoon butter for cooking
- Jelly for serving (grape flavor is good with this dish although any type will work)
- Break the matzos up into chunks that are a few inches in size.
- Put all of them into a shallow dish and cover with water (pictured). Let it sit for a couple of minutes.
- Drain out the water and crack the two eggs onto the wet matzos. Stir together with a fork until evenly mixed.
- Heat a sauté pan over medium heat and melt the butter. Add the matzos/egg mixture in an even layer. Cook until lightly browned on each side. Add more butter during cooking if necessary.
- Serve with jelly and enjoy! Leftovers can be stored in the fridge.
Yield: 2 – 3 servings