In a medium bowl, break up the matzoh crackers into small bits. Pour the chicken stock over the cracker and allow it to sit to soften while you prepare the rest of the breakfast.

Place a non-stick skillet over medium heat.  Add the butter or schmaltz and allow it to melt.

Slide the onion into the pan and saute, until the it begins to caramelize.  Add the garlic and stir often, so the garlic doesn’t brown and turn bitter.

Drain in a fine mesh colander  and break up the large pieces of matzoh into bite-size pieces.  

Add the drained matzo to the skillet with the onion mixture.  Cook and stir until the matzoh is browned and crispy around the edges – about 2 minutes.

Meanwhile in a small bowl, whisk the eggs, cream, salt, and pepper.  Pour into the skillet, and scramble by continually mixing the eggs with the matzoh until the eggs are just set but still light and fluffy, about 1 minute.  

Serve warm, garnished with chopped chives.