Savory Matzo Brei with Asparagus and Smoked Salmon

Savory Matzo Brei with Asparagus and Smoked Salmon

Savory Matzo Brei
Asparagus, Smoked Salmon, Onion, Fennel
Sour 
Cream and Fresh Dill

We eat matzo (unleavened bread) on Passover to remind us of our ancestors’ Exodus from Egypt. Leaving in such a haste, they could not wait for bread to rise. Additionally, matzo is the “bread of affliction” – the food of slavery, it reminds us to be humble and to appreciate our freedoms.

Jett is 10 years old. The morning after our Seder for the first night of Passover, he had Matzo Brei for breakfast. Matzo, butter, eggs with a pinch of salt…and sugar! My cute nephew proclaimed it to be “awesome.” I simply sautéed the water-softened matzo in butter, then added eggs and scrambled it together. I served him the sugar on the side, so he could sprinkle his Matzo Brei with just the right amount. Turns out he likes it pretty sweet, no surprise.

This had me thinking about an adult version of Matzo Brei, a savory rendition celebrating springtime. No vegetable screams spring more than asparagus, and paired with smoked salmon, onion, fennel, dill, and sour cream – the adult version turned out “awesome” as well!

How to make Sweet Matzo Brei

Matzo Brei Recipe

Matzo Brei Recipe

Ingredients:

  • olive oil or butter
  • 1/2 small onion, sliced
  • 1/2 small fennel bulb, sliced
  • 10 thin asparagus, cooked al dente, cut into thirds
  • 1 matzo cracker, broken into pieces
  • 4 eggs, blended, seasoned with salt and pepper
  • 4 oz. smoked salmon, cut into bite-sized pieces
  • fresh dill
  • sour cream
  • salt and pepper

Method:

Sauté onion and fennel in a non-stick pan with a bit of olive oil or butter until browned. Set aside. Wipe out pan.

How to make Matzo Brei

Soak matzo in hot water for 30 seconds then drain. Add olive oil or butter to the non-stick pan and sauté matzo until the edges get crispy. Add onion, fennel, and asparagus (tips reserved) to the pan and heat through. Season lightly with salt and pepper (remember salmon will add saltiness).

How to make Matzo Brei

Add eggs and scramble gently. When eggs are half-way cooked, add salmon, asparagus tips, and a sprinkling of fresh dill. Continue to scramble gently taking care not to overcook the egg.

Savory Matzo Brei with Asparagus and Smoked Salmon

Garnish with sour cream and fresh dill sprig.

Savory Matzo Brei with Asparagus and Smoked Salmon

This Matzo Brei recipe makes 2 main courses or 4 side dishes.

Sensational Sides by Food Network

Food Network

featuring

Asparagus

Sensational Sides is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite side dishes. Be sure to check out our Pinterest Board with over 275,000 followers called Let’s Pull Up A Chair!

And if my Savory Matzo Brei got you in the mood for asparagus, you might enjoy taking a peek at other spring-y recipes from some fabulous bloggers below…

Savory Matzo Brei with Asparagus and Smoked Salmon

The Lemon Bowl: 20 Asparagus Recipes for Spring
Feed Me Phoebe: White Asparagus with Herby Sabayon Sauce
Dishing with Divya: Mock Guacamole with Asparagus
Dishin & Dishes: Asparagus Spinach Coconut Soup
Creative Culinary: Grilled Asparagus with Garlic and Parmesan
Jeanette’s Healthy Living: Low Carb Pasta with Asparagus Pancetta and Pine Nuts
The Heritage Cook: Asparagus Caprese Salad with Lemon Vinaigrette
Napa Farmhouse 1885: Roasted Asparagus Nicoise
Red or Green: Spicy Roasted Asparagus & Leek Soup
Swing Eats: Roasted Fingerling Potatoes and Asparagus with Rosemary
The Cultural Dish: Asparagus Milanese
The Wimpy Vegetarian: Asparagus Carbonara with Garlic Crumbs
Taste with the Eyes: Savory Matzo Brei with Asparagus and Smoked Salmon
The Mom 100: It’s Simple Roasted Asparagus with Shallots and Parmesan
FN Dish: The Asparagus Motto: The Simpler, The Better

10 thoughts on “Savory Matzo Brei with Asparagus and Smoked Salmon”

  1. What an unusual and appealing recipe, probably weekend brunch for me. Hope a shiksa gal may borrow . . . . use matso meal and crackers in a number of my recipes so the pantry will always have some . . . all the best and ‘thank you’!

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