Asparagus and Snap Pea Matzo Brei

Asparagus and Snap Pea Matzo Brei

Asparagus and Snap Pea Matzo Brei

Yield: Serves 6-8


½ cup crème fraiche
1 tsp. fresh dill, finely minced
¼ tsp. grated lemon zest
Kosher salt and cayenne pepper to taste
6 matzos
6 eggs, beaten
1 ½ tsp. kosher salt
2 Tbsp. butter or schmaltz
2 Tbsp. olive oil
1 shallot, minced
4 oz. asparagus, cut into ½-in. pieces (about 1 cup)
4 oz. snap peas, cut into ½-in. pieces (about 1 cup)


Oven Temperature: 550 – 580 degrees

Flame Height: 4

Make a sauce by whisking the first 4 ingredients together in a small bowl and set aside.

Break the matzos into large pieces and soak in a bowl with warm water for about 2 minutes and then drain off the water.  They should be softened but not disintegrated.  Add the eggs and salt and stir to combine.

Place the butter or schmaltz along with the shallot in a 10-in. nonstick skillet and heat in the doorway of the oven for a minute, stirring once or twice.  Add the asparagus and peas and sauté for another minute or two or until crisp tender.

Pour in the egg mixture and use a rubber spatula to stir and fold together evenly.  As it begins to set up, move pan to the center and cook for about 5 minutes, rotating 180 degrees halfway through.  Matzo brei should be puffy and golden brown.

Serve warm or at room temperature with seasoned crème fraiche.

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