Break matzah into 1-inch pieces over an empty boil (to catch any falling pieces). Pour boiling water over matzah - just enough to cover. Allow matzah for about 1 minutes.

Pour water/matzah into a collander and allow water to drain - press out any excess water from matzah. 

In another large bowl, combine eggs, milk, and salt. Whisk thoroughly to completely break up yolks.

Once matzah has drained for a few minutes (you do not want the matzah to be soaking wet), add matzah to egg mixture. Toss to fully coat and allow to soak for at least 5 minutes.

In a large skillet, melt butter over medium heat. Once hot, add the matzo-egg mixture to the skillet. 

Use a spatula to break the matzo brei up into smaller pieces as it cooks - flip matzo brei so that it fries evenly on either side. Add salt to taste (or pepper if choosing a savory matzo brei variation).

Once matzo brei has become crispy and begun to brown, serve warm with toppings of choice! (I highly recommend a little extra salt, butter, and maple syrup!)