Step 1: Break the matzo sheets into approximately 1-inch (2.5 cm) pieces and place them in a medium-sized mixing bowl.
Step 2: Pour warm water over the broken matzo pieces, just enough to submerge them. Let them soak for 1-2 minutes until softened but not mushy. Gently squeeze out any excess water with your hands.
Step 3: In a separate bowl, whisk the eggs. If desired, whisk in the milk or water for a creamier texture. Season generously with salt and black pepper.
Step 4: Add the squeezed matzo pieces to the egg mixture. Gently fold everything together until the matzo is thoroughly coated with egg.
Step 5: Heat a non-stick skillet over medium heat. Add the butter (or oil) and let it melt and sizzle.
Step 6: Pour the matzo and egg mixture into the hot skillet. Spread it out evenly. Cook for about 3-5 minutes without disturbing, until the bottom is set and golden brown.
Step 7: Using a spatula, gently scramble and flip the matzo brei, breaking it into smaller chunks. Continue to cook, stirring occasionally, for another 3-5 minutes, until the eggs are fully cooked through and the matzo is golden and slightly crispy in places.
Step 8: Taste and adjust seasonings as needed. Serve immediately with your favorite sweet or savory toppings.