This variation on the usual matza fried up with scrambled eggs is one of my father’s great culinary contributions to the world. It is essentially matza suspended in custard. The elements are simple but it is deep, deep comfort food. I made this pot full this morning before I went to morning services because my son asked me so nicely. I could pretend that it is a difficult dish to make and make my son feel obligated to me and do my bidding for the rest of the day. But in reality, this is a dish simple enough to make before your brains are fully plugged in. If you have a heavy bottomed pot like I do you can cook this in the pot on low. If you have pots like my father did, nearly thin enough to read a news paper through, make this in a double boiler. I assume that this would be even more lush made with a dollop of heavy cream, but that is something I have never experienced.
It is our usual Passover breakfast.
Put some butter in a pot.
Matza, assume 1 sheet per hungry breakfast eater.
Roughly crumble matza into the pot.
Add one beaten egg per sheet of matza.
Add salt and pepper to taste. Cook on low until custard sets.