Under 30 Minutes
This Passover dish, sent to us by Rise Landsman in Teaneck, New Jersey, is usually served for breakfast, drizzled with maple syrup or sprinkled with sugar. It is also good as a savory side dish with salt and pepper.
- 4 matzos (8-inch squares)
- 4 large eggs
- 1/8 teaspoon ground nutmeg
- Coarse salt
- 2 tablespoons butter
Break each matzo square into about 8 pieces; place in a medium bowl. Add enough boiling water to cover, and soak until moistened, 2 or 3 minutes; drain. Squeeze well with hands to remove excess water.
In a medium bowl, beat eggs with nutmeg and 1/2 teaspoon salt; add softened matzo, and mix.
Heat 1 tablespoon butter in an 8-inch nonstick skillet over medium heat, swirling to coat; add matzo mixture, and press in gently. Cook until browned on underside, 4 to 6 minutes; carefully invert cake onto a plate. Heat remaining tablespoon butter in skillet, and slide cake back into skillet. Cook until other side is browned, 4 to 6 minutes more.
Turn cake out of skillet, and cut into wedges. Serve hot.