Matzo Brei

Directions

1. 1
   Place eggs, milk, salt, and pepper into a mixing bowl.
2. 2
   Whisk until the eggs are nice and fluffy and pale in color.
3. 3
   Run each matzo under very hot running water for about 25 to 60 seconds just until it begins to soften (the amount of time will depend on the type of matzo you're using. You want it softened, but not at all mushy.) Shake off any excess water and then break the matzo into larger pieces, about 1 1/2 to 2 inches.
4. 4
   Warm butter in a nonstick skillet over medium heat. Once bubbly, add the matzo pieces and sauté for about a minute, until they are evenly coated with the butter.
5. 5
   Give the beaten egg mixture a quick whisk, then add them to the center of the pan; wait for the edges to just barely start to set, then using a rubber spatula, gently push the eggs from one end of the pan to the other, combining with the matzo. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the warm pan and cook, gently pushing and flipping the liquid to form large curds.
6. 6
   Remove from heat.
7. 7
   Serve hot, topped with a little sprinkle of salt, pepper, and chopped chives or parsley.