This morning I conducted my first “Instagram Live” broadcast. It featured me, alone in my kitchen, demo-ing how to make a savory Matzo Brei on the Sunday of Chol Ha-Mo’ed Pesach. (Hilariously, my computer just autocorrected “Chol,” which means the intermediary days of a Festival, as opposed to “Chag,” the Festival Days themselves, which bookend the week, to “Cholesterol.”)
A few nice folks who joined me Live have asked for the recipe. So, here you go. I didn’t really measure anything, so bear with me.
The L.O.G. (Lox, Onions, Greens) Matzo Brei by Jonathan Blake – Serves Four (4)
Cooking Time (including prep): 30 minutes
[Cooking Time for basic Matzo Brei (including prep): 5 minutes]
4 Sheets of Matzo (any type will do; if you’re using gluten-free, please plan to use less water to moisten the matzo)
Butter (3-4 TBSP) (You can substitute a neutral vegetable oil, like grape seed or safflower oil; I advise against olive oil for Matzo Brei, especially if you’re making a sweet (not savory) variation. If you want to go super old-school, use schmaltz (chicken fat).
4 Eggs, whisked
2 medium onions, diced or thin-sliced
2 cups of chopped leafy greens (I used Swiss/Rainbow Chard; you can also use kale, spinach, arugula, or a mix)
1/4 lb. smoked salmon, chopped (I had on hand some cracked-black-pepper Nova)
Chopped herbs (e.g., chives, parsley) for garnish/finishing
Salt & Pepper to taste – go easy, throughout, if you’re using salty smoked salmon, which will flavor the dish.
Melt 1 TBSP butter in a nonstick skillet until it’s foaming and just staring to brown (don’t let it burn).
Add your onions and sauté until translucent, with browned edges – nice and caramelized is good.
Maybe a little salt & pepper here.
Add your greens and another 1 TBSP butter and sauté until completely wilted and maybe even a touch crispy, if you like that.
Remove the veggies from the pan, and set aside in a bowl.
Crumble 4 sheets of matzo in a separate bowl, into bite-sized pieces. Don’t pulverize. Just break it up.
SPRINKLE (do NOT douse) your matzo pieces with warm tap water, JUST ENOUGH to moisten the matzo. DO NOT over-soak. If it’s gluten-free matzo, even less. You don’t want the matzo to disintegrate. Use your hands to toss the matzo pieces around so that they’re all equally dampened. Pour off any excess water.
Add your 4 whisked raw eggs to the matzo and toss/stir gently to incorporate completely.
Add another 1-1.5 TBSP butter to the skillet and set the heat to LOW.
When the butter is melted, add your matzo+egg mixture, gently spread throughout the pan, and let set for a couple of minutes. When the butter is foaming along the edges of the Matzo Brei, use a spatula to toss the mixture around a bit – but go easy. It’s like scrambling eggs the French way. Low heat, slow & easy does it.
Incorporate your veggies and toss through. Let cook for another minute.
Toss in the chopped lox and distribute evenly. Cook for one more minute. Don’t overcook, which will dry everything out. Matzo Brei should be a bit moist (but not runny). Maybe another dash of salt & pepper here.
Serve in bowls, or on plates, and finish with your chopped herbs. Enjoy.
Chag Sameach, Mo’adim L’Simcha – Happy Passover!