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Ingredients
- 2 sheets matzo, broken into small pieces
- 2 tablespoons unsalted butter
- 4 eggs at room temperature, beaten
Method
- Run water over the matzo pieces in a colander until well-moistened, and allow to drain.
- Heat butter in a non-stick pan over medium heat until hot and foamy.
- Add matzo to bowl with beaten eggs, stir to incorporate and let sit for a minute to absorb.
- Pour into pan and cook, stirring constantly, until egg is scrambled and completely set.
- Add salt to taste and serve immediately.
