How to Make It
Break a sheet of matzo into smallish bite-size pieces in a colander set over a bowl to catch any crumbs. Beat the eggs and the milk well in the bowl and set aside. Run the colander of matzo under the sink faucet, soaking the matzo and softening it (but not letting it get mushy). Add the wet matzo and salt to the beaten eggs and toss well to combine.
Meanwhile, heat the butter in a frying pan over medium-low heat until melted and foamy. Add the egg-matzo mixture to the frying pan and scramble as you would eggs until the eggs are cooked to your liking, then season with salt and pepper (savory) or cinnamon sugar (sweet) and serve with sour cream and/or applesauce, if you like.
Savory: Highly springy—in the seasonal sense of the word. Add ½ teaspoon grated lemon zest to the egg-matzo mixture, along with lots of freshly cracked black pepper. Let all this sit while you melt the butter and saute a handful of thawed frozen peas in it until brightest green. Add the egg-matzo mixture, scramble per usual, and top with grated pecorino and more pepper. Serve over pea shoots if you have them. (If you’re abstaining from kitniyot, swap the peas and pea shoots for another springy vegetable—asparagus, chopped into 2-inch-or-so lengths, would be a good substitute.)
Sweet: Coconut macaroon-inspired, just a little sweet. Add a ¼ cup of large flaked unsweetened coconut (or 2 heaping tablespoons of finely shredded coconut) to the egg-matzo mixture, along with ¼ teaspoon almond extract and 1 teaspoon granulated sugar. Let all this sit for a moment while the butter melts in the frying pan. If you like, top with toasted coconut flakes.