- Prep Time:
- 5 min
- Cook Time:
- 10 min
- 2 sheets matzah
- 1 cup ( 250 mL ) boiling water
- 4 eggs
- 2 tbsp ( 30 mL ) milk
- 4 tbsp ( 60 mL ) maple syrup
- ¼ tsp ( 1.25 mL ) ground cinnamon
- 1 tbsp ( 15 mL ) butter
- Fresh berries, optional
- Whipped cream, optional
In a bowl, break up the matzah into medium-sized pieces and pour boiling water overtop. Let sit for 30 seconds, then drain.
In a second bowl, whisk the eggs, milk, 2 tablespoons (30 mL) of the maple syrup, and the cinnamon until blended. Add the matzah and set aside.
In a non-stick pan over medium heat, melt the butter. Add the matzah and egg mixture and scramble gently, allowing the matzah to brown slightly.
Once the eggs are set, serve on 2 plates, drizzled with the remaining maple syrup. If desired, top with fresh berries and whipped cream.