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Parve
Easy
20 m
Diets 
These are actually my kids’ favorite lunch (or even supper). They beg me to make this all the time.
The crispy malawach adds the perfect crunch to the scrambled eggs. It may sound basic, but try it and see how delicious it is!
1 pack Ta’amti Malawach doughs
1 dozen eggs
1 tablespoon plus 1 teaspoon oil, such as Manischewitz Grapeseed Oil, divided
salt, to taste
pepper, to taste
alfalfa sprouts (or greens of your choice)
Defrost the malawach dough. Stretch each dough with your hands, to make them a little larger.
Heat about a tablespoon of oil in a pan, and add the malawach dough and fry until crispy. Set them aside.
Mix the eggs with the salt and pepper.
Scramble them in about a teaspoon of oil.
To assemble, spread some of the alfalfa sprouts on the fried malawach dough, Top with eggs and roll as you would roll a blintz. Cut in half and enjoy.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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