It is the custom of the Gruntled family to honor the Jewish part of our heritage (we are very much American Mixed-Breeds) with matzoh brie for Easter morning. It used to be hard to get matzoh in Danville, Kentucky. The growing cosmopolitanism of our world, though, means that not only does our local Kroger always stock matzoh this time of year, but in multiple varieties. I like the everything kind, but the more delicate palates of the junior Gruntleds leads me to get the plain kind.
So here is the one and only recipe to appear in The Gruntled Center:
Break some matzoh up into a bowl of warm water.
Beat some eggs.
Scramble them together in a frying pan over medium-high heat to the consistency you like.
Good with a bit of salt, I think.