- 4 or 2 pieces matzah
- 1/2 or 1/4 cup water
- 4 or 2 eggs
- Salt and pepper to taste
- 2 or 1 tbsp butter
- 2 or 1 tbsp KforP veggie oil / olive oil
In your pan/lid, break the matzah into small pieces. You may want to halve this recipe for smaller rigs. Bring water to a boil, and pour it over the matzah pieces. Quickly toss the matzah (this has to be fast especially on Pesach), and drain the excess water.
Perhaps ahead of time, beat the eggs with your spork, and then mix that, the peper, and the eggs into your matzah. Put your stove on hot (depending on how it adjusts), heat the butter and oil, and then add the matzah and fry until it’s crispy.
On the trail, I like to serve it with tiny syrup packets (if I can find pure maple because of kitniyot), or even OU-certified jam packages.
Last modified: April 18, 2019