4 sheets matzo
4 large eggs
2 tablespoons milk
2 tablespoons unsalted butter
Salt to taste
Red Duck Smoky or Classic Ketchup and/or chives, for serving

Break the matzo into 1-inch pieces and place into colander. Run water over the matzo until soft but not disintegrating, 15 seconds or so. Transfer the matzo into a bowl and whisk together with the eggs and milk.

Heat up the butter in a medium skillet over medium-high heat, then add matzo mixture. Cook for about 3 minutes, stirring frequently, until eggs are cooked through and matzo is starting to crisp up. Season with salt and serve immediately, with Red Duck Ketchup and/or chives to top. 

Serves 4. Adapted from Ruth Reich via Epicurious.