Cookbook

Ingredients

• oil
• 1 onion, chopped
• 1/2 teaspoons salt
• 4 squares matzos
• 6 eggs, beaten

Instructions

1. Heat oil in a large skillet. Add sliced onion and 1/4 teaspoon salt; cook, stirring occasionally, until translucent, about 8 minutes. Reduce heat to low, cover, and cook, stirring occasionally, until onions are fragrant and brown, about 45 minutes.

2. Break matzos into a strainer or colander until pieces are fairly small (about 1 inch); discard any crumbs that fall through strainer. (If you’re cooking with a child, let them do this; smashing things up is very satisfying work.) Briefly run matzo pieces under running tap water until just moistened; transfer to a medium bowl. Add eggs and 1/4 tsp salt, and mix thoroughly.

3. Add a bit of oil to the skillet with the onions, and add matzah mixture. Cook, stirring occasionally like scrambled eggs, until mixture is set, about 3 to 4 minutes.

4. Serve with cinnamon & sugar, or other french toast toppings.