Break the matzos up into chunks that are a few inches in size.

Put all of them into a shallow dish and cover with water (pictured). Let it sit for a couple of minutes.

Drain out the water and crack the two eggs onto the wet matzos. Stir together with a fork until evenly mixed.

Heat a sauté pan over medium heat and melt the butter. Add the matzos/egg mixture in an even layer. Cook until lightly browned on each side. Add more butter during cooking if necessary.
Serve with jelly and enjoy! Leftovers can be stored in the fridge.