1/3 T. unsalter, organic butter
1 t. kosher salt
1 board of matzah
Servings: 1 Time before you get to start eating: about 10 minutes
Wash the matzah in warm water for a few seconds. Spread on the butter, then sprinkle on the salt. Break up the matzah into pieces into a bowl.
Soft boil the eggs. Here's how I do it: start with boiling water. It doesn't need to be rolling, it just needs to be boiling. Place in the eggs, and make sure they're covered. Leave them there for about 3 minutes. When you take them out, they'll be hot to handle, but you won't hurt yourself. Hold an egg in one hand and crack the wider end (where the air bubble is) with a spoon. Start peeling away the shell until you can just get your spoon in (so use a small spoon). Then just scrape out the yolk and white from the inside into the bowl.
Mix up the matzah with the egg, and voila, breakfast.
This recipe does not receive the Asparagus Soup seal of sustainability. I just can't find organic matzah, let alone local matzah. If you want to make it when it is not passover, use organic crackers or just buttered and salted toast.