For the hollandaise, 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.

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 and set aside.

Next, sauté asparagus with butter or olive oil over medium heat until just tender, about 3-4 minutes. Turn off the heat and set pan aside. Alternatively, you can also steam or boil the asparagus until tender.

Add matzo to a bowl and cover with water. Let matzo sit for a few minutes to soften, then squeeze excess water. Add 3 whisked eggs and season with salt and pepper. Stir until well combined.

In the same skillet with the asparagus, add more butter or oil if needed and bring to medium heat. Add matzah mixture and scramble matzah brei until edges are slightly crispy and eggs are just cooked through, about 3-4 minutes.