The following recipe comes from My Jewish Learning:
Ingredients
Matzo Brei
3 matzah sheets, roughly broken up with your hands
3 eggs, whisked
1-2 Tbsp butter or oil
2-3 asparagus, roughly chopped
a few slices of lox
2 poached eggs (directions below)
Fresh chopped parsley
Salt and pepper, to taste
Hollandaise Sauce
3 egg yolks
1 Tbsp lemon juice
Pinch of cayenne or paprika + more for garnish
½ cup butter, melted and still hot
Directions
First, make hollandaise sauce. Add eggs yolks, lemon juice and paprika or cayenne and blend together in a blender. While the blender is still running, slowly pour in melted butter until hollandaise forms. Taste for seasoning and set aside.
Nex, sauté asparagus with butter or olive oil over medium heat until just cooked through, about 3-4 minutes. Turn off the heat, but leave the asparagus in the pan for later.
Place broken matzah in a colander and quickly run water over the matzo to soften it, but don’t soak the matzah–it will get too soggy.
Squeeze any excess water out and add to 3 whisked eggs, stirring everything together. Season with salt and pepper.
Return to the pan of asparagus. We’ll be making matzah brei in this pan, so add more butter if you think the pan needs it. Next, turn the heat to medium and pour matzah mixture into pan with asparagus. Use a spatula to scramble matzah brei and cook until desired preference (I prefer it to be crispier).
Once done, transfer this to a plate and set aside.
To make poached eggs, bring a pot with at least 2 inches of water to a gentle boil.
Crack eggs, one at a time into a separate small bowl and gently pour eggs in, making sure they don’t touch each other or hit the bottom of the pot. Turn off the heat and cover the pot for 4 minutes. Once done, use a slotted spoon and place eggs on a plate lined with paper towel.
To assemble, top matzah brei with lox, poached eggs and hollandaise sauce and garnish with freshly chopped parsley and an extra pinch of cayenne.
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