Poppa Hy's Matzoh Brei

Directions

1. Break matzoh up into small pieces with your hand, roughly 1", put in large bowl and just cover with HOT water
2. Whisk eggs with salt & pepper
3. Check matzoh pieces to see that they have sucked up the water and are nice and mushy, but with just a bit of resistance left in them, they shouldn't be a pile of mush, you should be able to see that they are individual pieces.
4. Drain out all the water, squeeze it out, there shouldn't be any water at all
5. Gently mix eggs in to matzoh, let sit while you heat the oil
6. Heat 1/2- 1 tablespoon of oilin to a manageable pan, by that I mean a pan you can flip over easily with one hand
7. When oil is nice and hot (bubbles form around the tine of a fork), pour in enough "batter " to cover the bottom of the pan, fry until the edges start to release from the sides and you can slide it around, it should be nice and brown
8. Now flip, Poppa Hy would slide a plate underneath the done part then magically flip the whole over thing intact, I frequently drop half on the stove.
9. Cook until the bottom has browned, should be soft and giving in the middle with out being runny.
10. Serve with cottage cheese, or jam or maple syrup or honey or with smoked salmon & chive cheese cheese.. Small matzoh breis make a great base for Passover Eggs Benedict with smoked salmon or trout. Some people, like my brother, add caramelized onions or fruit. I don't.