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I only know how to make the savory kind. My mom taught me this way - break up a bunch of matzos - as many as you want. Put them in a bowl and run a little water over them to soften them - don't soak them, just dampen. Then beat up some eggs - enough to coat your matzos - with a little milk, drain any excess water, and mix your eggs and broken damp matzos. Chop and sautee some onion, if you like, and add the matzos. Some people do it like a big pancake and some stir it around until each piece gets nice browned edges. As soon as it is cooked, salt it generously. Ridiculously yummy. You'll have to ask someone else if you want sweet. :-)

to do the sweet kind, follow wellred's directions but leave out the onions and saute gently in butter. i like to matzo brei with sour cream and cinnamon sugar.

I break up about 2 slices of matzo in a colander, and run some hot water over it until it's softened - firm, not mush.
Beat 2 eggs, or I use 1 egg yolk, and 2 whites, and add some salt and pepper to taste.

Saute over medium high until it slowly browns.

I break it up in smaller pieces rather than 1 big pancake.

I like matzo brei savory style best. I saute some onions with it until they're nice and carmelized, and the kosher salt at the end.

It should have a nice chewy texture, yet still be soft.

If not savory, then I like it with maple syrup.

Either way, it's one reason I buy the 5 lbs box. I like it year round.

Sweet or savory, how can you go wrong?

it can also be really good if you saute some diced green apple (peeled first) in butter and add it to the mix with a little bit of sugar if you think it's needed, but taste it first - it will depend on how sweet the apple is. Sometimes I add a dash of cinammon too. ew, and my dad eats the savory kind with ketchup!

There are as many recipes for matzahbrei as there are for kugel and brisket! I prefer it savory as a side dish. For meat dishes I add some sauteed onion and mushrooms. (Throw some fresh or frozen spinach in it, too!) My mom has it for breakfast with Kedem Raspberry syrup (yuch!) You're really only as limited as your imagination.

I make my dad's version, which is total sense memory when I have the first bite (as I did yesterday morning!)...break up the matzo in a bowl, wet with hot tap water for about a min to soften it, then add egg, vanilla, cinnamon and in my case, leftover (Sephardic) charoses--which has dates, figs, apricots, raisins, and two kinds of apples, along w/some wine. Fry IN BUTTER. I think that's crucial too. A little honey on top, and I'm good to go!