This is my daddy's recipe... It's the only really "passed down from generation to generation" recipe I can think of. Really easy, really delicious... not terribly good for you. But what "really easy, really delicious" thing ever is?
This is the recipe for making 2 Matzos- a really big breakfast for me. But the formula is easy to make any number you want - just one matzo to one egg and a bigger sploosh of milk.
2 Pieces Egg and Onion Matzo
A sploosh of milk
1 Tb Buttah
Break up the Matzo into pieces and soak in very warm water until bendable. Dump into a colander. In the same bowl, whisk together the eggs and milk. Add the Matzo back into the bowl and let soak for a few minutes.
Pre-heat a non-stick skillet to a pretty high heat. Melt Buttah and swirl it around to cover the whole pan, including the upturned edges. When Buttah begins to brown, dump in your Matzo mixture and spread around the pan.
When the Matzo mixture is slightly solid, cut it into fourths and flip. Salt, let cook a few moments and hack at it with your spatula. Put on a plate and enjoy. Mazel tov!