George Jessel's Eggs and Matzos

George Jessel's Eggs and Matzos

6 tea matzos (unsalted)
3 eggs
1/8 teaspoon salt
Sweet butter or schmaltz (chicken fat)

1. Crumble matzos into cold water; soak until soft. Press out excess moisture.

2. Add eggs and salt to softened matzos.

3. Pour batter into hot buttered skillet. Cook slowly until crisp and brown on both sides. Turn once. Serve hot with jelly, applesauce or honey, or accompanied with grilled bacon or sausage. Serves two.

Western-style: Prepare matzos as directed above. To softened matzos add 2 tablespoons water, 2 tablespoons minced onion, and two chopped, skinned tomatoes. Cook as directed above.