Matzoh brei is delicious, but you'll be hard-pressed to find two people who make it the same way. Roughly speaking it's a combination of matzoh, broken into pieces and mixed with scrambled eggs. The matzoh usually sits in some kind of liquid to soften before it's cooked in a pan with the egg. Sometimes it's savory, other times sweet.
When I went to the Manischewitz factory for our episode about the science and religion of matzoh, one of my guests told me about the way the women from Uzbekistan make matzoh brei in the Manischewitz test kitchen. It sounds intriguing. It's not broken up like scrambled eggs, it's cooked into a frittata-like structure and sliced. Here's the recipe.
1 box matzoh
1 can chicken broth (15 oz)
1 extra large egg
Break matzoh into a bowl and cover with broth. Let soak in broth until all broth is absorbed (about 20 minutes). Crack egg into it, mix, and cook slow and low in a non-stick pan. Flip once, trying to keep the structure intact. When it's cooked through, remove to a plate and slice.
Photo: Flickr CC / Kristen Taylor