A quick little dish you can make whenever there's matzoh around. Rhymes with "lotsa pie." One sheet of matzoh per serving. I like mine with just salt and pepper, but you could have it with jam
Break the matzoh into pieces about the size of saltines, and put them in a bowl.
Pour hot water over the matzoh pieces and let it sit for a minute to soften. Then drain off the water and press on the matzoh pieces to squeeze out the water.
Pour the beaten eggs over the matzoh and mix a little so the matzoh is all eggy.
Heat up a little oil in a pan. Pour in the matzoh and egg mixture and fry, turning once. You want it crisp on the edges.
Serve with salt and pepper and fried onions if you want it savory. You can also take it in a sweet direction and serve with jam and powdered sugar.