Based on a kitchn recipe, this was one of the best matzah brie batches I've ever made.

Serves 2

4 eggs, divided
splash milk or cream
1 dash salt
1 dash sugar, optional
2 sheets matzo
2 tablespoons unsalted butter

Crack all but one of the eggs into a large bowl; add the milk, salt, and sugar, if using; and whisk very well to combine.
Break the matzah into 1/2-inch pieces or smaller and add to the egg mixture.
Let stand for at least 10 minutes, or until matzah is soft and pliable.
In a separate bowl, whisk last egg.

Heat a 10- to 12-inch skillet over moderately high heat, add half of the butter.
Add matzah mixture and spread out evenly so that it is in a single layer, if possible.
Pour last whisked egg over mixture.

Allow to sit undisturbed for ~3 minutes, or until bottom of eggs are set.
Using tongs, flip large piece of matzah/egg mixture over.
Add other half of butter to pan, moving around and stirring matzah/egg picture to distribute butter in pan and pick up any loose egg pieces.
Cook for an additional ~3 minutes, stirring occasionally, until all eggs are set and mixture has begun to brown lightly.

Transfer to plate and serve with maple syrup, jam, or a sweet topping of your choice!

Note: this Bon Appetit recipe was pretty good as well. It yields more of a pancake or patty.