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from the kitchen of Sharmagne Leland-St. John
3/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons grated onion. (optional)
*4 tablespoons fat
Hold the matzos under running water until they are limp; break
them into small pieces. Beat the eggs, salt pepper and
onion together. Add the crumbled matzos. Mix well
and let soak 2 minutes.
Heat the fat in a skillet until it sizzles, add the matzo
mixture. Fry until lightly brown on both sides.
*Alternative: if you are not keeping kosher. Fry 8
slices of bacon until crisp. Place on paper towels to
drain. Pour off all but 4 tablespoons of bacon grease.
Add 1/4 cup grated asiago cheese to egg mixture. Fry the
matzo mixture in the bacon grease, stirring a bit as you would
scrambled eggs. Serve with tomato slices, garnished with