INGREDIENTS
· 3 sheets matzoh
· 6 large eggs
· 4 ozs smoked salmon or lox (roughly chopped)
· 3 Tbsps extra virgin olive oil
· 1 small onion (thinly sliced)
· 1 Tbsp unsalted butter or olive oil
· 1 cup baby arugula or spinach
· Optional: capers, sour cream
DIRECTIONS
1. Break matzoh into 1½- to 2-inch pieces, and place into a large colander. Rinse the matzoh under lukewarm running water for 30 seconds until it begins to soften, but doesn’t turn mushy.
2. In a large bowl, beat the eggs. Stir in the matzoh and ¾ of the chopped lox or smoked salmon (the rest is for garnish). Let the matzo-egg mixture rest.
3. In a large, deep skillet over medium-high heat, warm 3 Tbsps of olive oil. Add the onion and sauté until it is soft, translucent, and begins to brown in spots about 5 minutes.
4. Add the butter (or additional olive oil), and stir until it melts. Pour the matzoh-egg mixture into the pan, working in batches if necessary, and allow to cook undisturbed for about 1 to 2 minutes, or until the mixture starts to set.
5. Scatter the baby greens evenly over the matzoh and cook for about 30 seconds more.
6. Using a spatula, break the matzoh mixture into large pieces and begin to turn them to cook on the other side. Continue to cook, stirring and turning often, until the egg is cooked, the greens are wilted, and the matzoh turns crisp and brown in spots.
7. Transfer the matzoh brei to a platter. Garnish with the reserved lox or smoked salmon, and sprinkle with capers, if desired. Serve with sour cream on the side.
