1 piece of matzo
oil for frying
- Break the matzo into large pieces, place in a colander and sprinkle with a little water to soften it up.
- Beat one egg in a bowl with a little salt, and add the matzo pieces to it.
- Heat the oil in a non-stick pan, and pour the matzo and egg mixture into it. When it is cooked underneath, flip it over, cook for a few seconds more and serve.
Breakfast is sometimes a bit of a problem, so we were really relieved to find "pane azzimo" in the local supermarket. That's just Italian for "unleavened bread", and is identical to matzo (although without all the Beth Din stamp tomfoolery). At some point I may even have a go at making unleavened bread, although first I have to track down a recipe which doesn't involve a long trek through the desert and across the bed of the Red Sea.