If your matzoh brie is dry, you must be using too much matzoh to too few eggs!

Break the matzohs into small pieces. Add eggs and salt & pepper to taste. (I don't add milk, and neither did a friend who made it here last week.) Whisk lightly with a fork. Pour into a hot, oiled skillet and cook over medium heat, turning once, until eggs are set. (You can flip this by placing a large plate over the skillet, turning both over together, then sliding the eggs in to cook the other side.)

Susan, Hawaii