4 Tbsp. butter
1 Tbsp. sugar
3 small bananas, thinly sliced
4 matzos, broken into 1 inch pieces
4 large eggs
1 tsp. salt
In small pan melt 2 Tbsp. butter stir in 1 Tbsp. sugar until dissolves. Add bananas and cook 1 minute. Remove from heat.
Soak broken matzo pieces in hot tap water until softened. Let stand 5 minutes. Lightly beat the eggs and salt together and then add matzo to mixture. Mix gently with fork. Heat remaining 2 Tbsp. butter in skillet, add the banana mixture to matzo mixture and pour into hot pan. Cook until eggs are scrambled and matzo begins to crisp. About 3 minutes. Serve warm with whip cream.
About the Author
For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.