Kids love to eat this with their fingers- its fun and just as good as french toast!


  • 5 whole large eggs
  • Unbroken pieces of matzoh- 1 box
  • cinnamon (optional)
  • salt
  • 1 T butter or margarine


Lay out pieces of paper towel on the counter. break each piece of matzoh into 4 pieces. Pieces do not need to be perfect, but square slices work better. Run each seperate piece under warm, running water quickly to dampen them. Do not soak.
Beat the eggs and add a little water to the mixture to bind. Add cinnamon here into egg mixture and eliminate salt at end of process. i usually keep cinnamon sugar at the end if I use cinnamon in the eggs. I usually use a pie tin to soak the matzoh pieces so I can soak them without breaking them. Add 4-6 pieces into egg mixture and let soak. Heat a non stick skillet, add butter or margarine and add as many pieces from egg mixture as will fit in skillet. Cook until brown on each side and sprinkle with salt. Place in preheated 200 degree oven to keep warm. You may need to add more butter or margarine to taste as you cook more pieces.

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Submitted 6/13/05.
Source: Mom
Submitted By: Leslie Rosenberg
The Best Fried Matzoh