Passover One-Eyed Egyptians
3 Sheets Matzo
6-8 C Boiling Water
1 T Margarine or Butter, melted
1/2 t Kosher Salt
1/2 t Black Pepper
1/2 t Garlic Powder
1/2 t Onion Powder
6-12 Eggs for topping
Pre-heat oven to 400°F Spray or grease standard-sized muffin pans (12) or use foil liners.
Boil Water. Place Matzo sheets in medium bowl and break into very small pieces. Pour boiling water over pieces and then drain water through a strainer. Return matzo to bowl. Add margarine, salt, pepper, garlic and onion powder and mix well.
Place a tablespoon worth of the mixture into each of the muffin cups. Any remaining can be split among the cups to make them even.
Bake cups in oven for 12-14 minutes, until lightly browned.
Remove pan from oven and crack an egg over 6-12 cups, depending on how many eggs you want. Place pans back in oven for 5-7 minutes, depending on how runny you like your eggs.
To remove One-Eyed Egyptians, carefully run a knife around the edge of the muffin cup and remove it with a spoon. If you used baking liners, just pull them out and plate them.
Serve immediately, using extra muffins (without eggs) to sop up the runny eggs. Yum!
Adapted by Marci Karoll from a recipe by Naomi Ross in https://jewishaction.com/food/recipes/a-lighter-side-of-pesach-cooking/