A note from Sue: I had never heard of matzo brei before I married Sidney, but now I would characterize it as a comfort food. Matzo brei is quick and easy to make. It can be eaten plain for breakfast, or dressed up for brunch or supper. It’s the kind of thing you can fix in a jiffy when you come home tired from a day at work or from running errands.
boiling (or very hot) water
matzohs (maybe 2 per person)
eggs (1 per matzoh)
salt (pinch per matzoh if desired)
butter or oil for frying
Pour boiling (or very hot) water over the matzohs in a bowl. Let soak for a few seconds, just until the matzohs are softened but not soggy. Using a slotted spoon, remove the matzohs to a second bowl. Beat the eggs separately with the salt. Stir the eggs lightly into the matzohs. Fry the matzoh mixture like pancakes in a frying pan over medium heat, making 6 to 8 inch rounds about 1/2″ thick . Cook the matzoh brei until the bottoms are light brown. Turn them over and cook a minute of two longer, until the matzoh brei is “set.” Serve with butter, syrup, applesauce, fresh or stewed fruit, sour cream, or whatever.