Crumble matzo into a large bowl. Matzo pieces shouldn't be tiny, but they shouldn't be more than 1-2 inches.
Pour boiling water over the matzo to fully cover.
Let stand for about a minute, then drain, squeezing water out.
In a separate bowl, beat the eggs until fully mixed.
Add eggs to softened matzo and mix well.
Add 1 teaspoon of oil to a 9-inch pan and heat to medium.
Pour the mixture into preheated pan and cook on medium heat for about 10-15 minutes or until crust becomes a deep golden brown colour.
After 10-15 minutes slide the Matzo Brei out of the pan onto a large plate. Cover it with another plate same size and flip. Add another teaspoon of oil to the pan. Now slide it back onto a pan uncooked side down.
Cook 5 minutes on medium heat. Turn heat to low and cook for another 15-20 minutes.
Notes
Matzo and eggs have no seasoning, so the resulting dish will be pretty bland. As I mentioned earlier, this is actually how I like it, but I suggest adding spices to your liking.Pictured pans are tiny, maybe 3 inches in diameter. I used 1.5 sheet of Matzo and 1 egg to make those breis.Depending on pan size, cooking time will be longer or shorter, so adjust accordingly.