Recipe
Ingredients:
8 large eggs
4 sheet matzo
4 tbsp. Milk
Butter
Salt and pepper
Instructions:
Crack the eggs into a large bowl and whisk together until fully combined.
Crush your sheets of matzo and mix into a bowl with milk until it is soft.
Melt some butter in a pan over medium heat. Put the broken up matzo in the pan and saute them until they are coated in the butter. 
Pour your eggs over the matzo and sit until they are combined. Stir continuously until they are cooked. Add salt and pepper to taste.
Done! Enjoy with applesauce or sour cream.
Family Significance:
My grandmother started making Matzo Brei when she met my grandfather’s parents in 1966. When they met, my great grandmother made her the dish for breakfast and my grandmother fell in love with it. She made it for my mother and her siblings when they were growing up and the dish seemed to follow her throughout life. Though this food’s history does not date back very many generations, as some of the others do, it is special to me as I have grown up with my mother making it very often.
Cultural Significance:
Matzo is a flat, cracker-like bread that is eaten during Passover to symbolize the Jewish people’s exodus from egypt. When fleeing, they had to leave as quickly as possible, so their bread was taken unleavened and therefore didn’t rise, resulting in matzo. Matzo brei is a popular breakfast that utilizes matzo so that the staple can remain interesting and delicious. During Passover, leavened bread and other grains are not consumed, so having various ways to consume the unleavened bread is pretty important. The first appearance of matzo brei was in 1846. It appeared in “The Jewish Manual” under the name “Fried Matsos” and has since only grown in popularity. Now it is a staple in numerous Jewish households, including my own.