I was a long time lurker of this recipe which just seemed off yet also very interesting.  I read the recipe several times thinking, "Isn't this basically crackers and scrambled eggs?".  Why at the heart of it, yes it is and it's delicious.  Who would have known.  Such simple ingredients too.

I never cooked or bought Matzo before but of course have seen it line the shelves of the Kosher food section.  It's basically a big saltine.  A very big saltine.  They are great snacks and basically a cracker so it can be used as such.

Chives are one of the first things to come up in the garden and I have been thinking about using them in a dish so when I saw this I knew I had to make it.


  • 4 matzo squares, broken into 1- to 1½-inch pieces
  • 4 large eggs
  • ¼ cup chopped fresh chives
  • ¼ cup grated Parmesan
  • 2 tsp. unsalted butter or margarine

1. Place broken matzo in large bowl, and cover with cold water. Let stand 30 seconds, or until just softened, then drain.

2. Lightly beat eggs in medium bowl. Stir in matzo, chives, and Parmesan, and season with salt and pepper, if desired.

3. Melt butter in large skillet over medium heat. Add egg mixture, and scramble 3 to 4 minutes, or until matzo pieces begin to crisp and brown. Serve immediately.


This recipe goes against everything I think I would like in terms of texture.  I mean, soaked crackers and eggs?  There is a chewiness to this dish that is very satisfying and actually quite filling as well.