(Scrambled Eggs and Matzo)

This dish is a version of one that Georgia Freedman's mother-in-law, Barbara Wand, serves during Passover. Break four 6" × 6" pieces thin salted matzo (not shmura matzo) into 2" pieces, dropping them into a medium bowl. Pour 2 cups hot water over the matzo and set aside to let soak until softened, 2–3 minutes. Drain the matzo and cover with cold water. Swish matzo around, drain, and squeeze matzo firmly to remove any remaining water; return to bowl. Beat 4 eggs and salt and pepper to taste in another bowl; add to matzo and stir to combine. Heat 2 tbsp. butter in a large skillet over medium heat. Add matzo mixture and cook, stirring occasionally, until lightly browned and broken up into large fluffy curds, 4–5 minutes. Transfer matzo brei to plates and serve immediately. Serves 4.