# Savory Matzah Brei with Smoked Salmon and Sautéed Spring Greens > Golden-edged matzah brei stays tender inside, with cool smoked salmon draped over the warm eggs and crisp matzah. Garlicky spring greens with browned onion and a squeeze of lemon keep this hearty Passover breakfast bright and savory. - URL: https://www.chezjk.com/recipes/fried-matzah-matzah-brei-with-smoked-salmon-and-sauteed-greens - Author: Jonathan Katzman - Cooked and photographed: 2012-04-09 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: pescatarian, nut-free ![Savory Matzah Brei with Smoked Salmon and Sautéed Spring Greens](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Ffad9f2831848dfa9.jpg) ## Savory Matzah Brei Briefly moistening the matzah softens its center without destroying its structure. Cooking in broad clusters gives the eggs time to set while the exposed matzah develops golden, crisp edges. ### Ingredients - 6 sheets plain wheat matzah - 8 large eggs - 2 tablespoons water - 1/4 teaspoon kosher salt, plus more to taste - 1/4 teaspoon freshly ground black pepper - 3 tablespoons ghee, divided ### Instructions 1. Break the matzah into roughly 1- to 2-inch pieces in a colander. Run lukewarm water over them for 15–20 seconds, turning gently, then drain for 1 minute. The pieces should bend slightly but retain their shape. 2. Whisk the eggs with the measured water, salt, and pepper in a large bowl. Fold in the drained matzah and let stand for 2 minutes. 3. Heat half the ghee in a large nonstick or well-seasoned skillet over medium heat. Add half the matzah mixture and spread into a loose, even layer without packing it down. 4. Cook undisturbed for 2–3 minutes, until the underside is golden. Turn in broad sections and cook for another 2–3 minutes, gently separating into large clusters. The eggs should be fully set but still tender; a thermometer inserted into a thick cluster should reach 160°F. 5. Transfer to a warm platter and repeat with the remaining ghee and matzah mixture. Taste before adding more salt, since the salmon will season the finished plate. ### Notes - Avoid soaking the matzah until mushy or stirring constantly in the pan; both eliminate the contrast between tender centers and crisp edges. ## Sautéed Chard with Browned Onion and Lemon Browned onion adds sweetness to the earthy greens, while lemon cuts through the richness of the eggs and smoked salmon. Cooking the stems before the leaves keeps both pleasantly tender. ### Ingredients - 2 bunches Swiss chard, about 1 1/2 pounds - 1 medium yellow onion, thinly sliced - 2 cloves garlic, thinly sliced - 2 tablespoons ghee - 2 tablespoons water, plus more as needed - 1 tablespoon fresh lemon juice - 1/4 teaspoon kosher salt, plus more to taste - to taste freshly ground black pepper ### Instructions 1. Separate the chard stems from the leaves. Thinly slice the stems and cut the leaves into wide ribbons. Wash thoroughly and drain. 2. Heat the ghee in a wide skillet over medium heat. Add the onion and salt, and cook for 6–8 minutes, stirring occasionally, until softened with browned edges. 3. Add the chard stems and cook for 3 minutes. Stir in the garlic and cook for 30 seconds, until fragrant. 4. Add the leaves in batches, tossing as they wilt. Add the water, cover, and cook for 2–3 minutes, until the stems are tender and the leaves are fully wilted. 5. Uncover and cook off any pooled liquid. Remove from the heat, add the lemon juice and black pepper, and adjust the salt. ### Notes - Keep the greens moist but not watery so they do not soften the browned matzah on the plate. ## Smoked Salmon Topping Thin, cool slices of salmon soften over the warm matzah brei without becoming cooked or firm. Their salt and gentle smoke provide the main finishing seasoning. ### Ingredients - 8 ounces thinly sliced cold-smoked salmon ### Instructions 1. Keep the salmon refrigerated while cooking the other components. 2. Just before serving, separate the slices and drape them loosely over the warm matzah brei. Do not fry or stir them into the eggs. ## Overall Timing / Workflow Starting the greens first lets the matzah brei arrive at the table freshly browned, with the salmon added only at the last moment. ### Instructions 1. 0:00 — Wash and cut the chard, slice the onion and garlic, and set out the eggs and matzah. 2. 0:10 — Start browning the onion for the greens. 3. 0:15 — Moisten and drain the matzah, whisk the eggs, and combine them. 4. 0:18 — Add the chard stems to the onion. Heat a second skillet for the matzah brei. 5. 0:21 — Cook the first batch of matzah brei while finishing the chard leaves. Keep the finished greens covered off heat. 6. 0:27 — Cook the second batch of matzah brei. Keep the first batch on a warm platter, loosely covered. 7. 0:33 — Plate the matzah brei and greens, then add the cold-smoked salmon and serve immediately. ## Plating Keeping the greens beside the brei preserves the crisp edges, while broad folds of salmon echo the generous, rustic presentation. ### Instructions 1. Divide the matzah brei among four warm plates in loose, uneven mounds. 2. Spoon the greens alongside, leaving any excess liquid in the pan. 3. Drape the smoked salmon over the top of the brei, leaving some golden egg and matzah visible. ## Leftover Path Separate storage allows the brei to regain some crispness without overcooking the salmon or steaming in liquid from the greens. ### Instructions 1. Refrigerate leftover brei and greens in separate covered containers within 2 hours. Store untouched salmon separately according to its package instructions. 2. Use the cooked brei and greens within 3 days. Reheat the brei in a lightly greased skillet over medium-low heat, turning gently, until hot throughout and reaching 165°F. 3. Reheat the greens separately until steaming, then serve beside the brei. Add refrigerated salmon only after reheating; if it was already mixed into the leftovers, reheat the entire portion to 165°F. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.