Place the matzoh in a baking dish, cover with cold water and let stand about five minutes. Drain off the water, carefully turn them on to a kitchen towel and gently press out the excess water. The matzoh will have broken into smaller pieces. Transfer the matzoh pieces to a bowl. In a separate bowl, whisk the eggs and salt until blended. Pour over the matzoh and fold together until just blended.
Preheat the oven to 200 degrees. Heat a large skillet over medium heat and add 2 tablespoons of butter or oil. When it sizzles, pour half the matzoh mixture into the pan to form a large thin pancake. Cook, undisturbed, until the bottom is golden brown, 2 to 3 minutes. Use a spatula to break the pancake into pieces and turn to brown the other side. Transfer to a platter and keep warm in the oven. Add the remaining butter or oil to the pan and cook the remaining matzoh mixture. Serve sweet with confectioners' sugar, maple syrup, or warm fruit compote. For savory, try matzoh brei sprinkled with Emeril's Original Essence, a spoonful of salsa, ketchup or hot chili sauce like Sriracha. Even a dollop of sour cream is nice.