Matzo Brie with Smoked Fish and Onions

Serves 2-4

2 pieces matzo

3 tbsp olive oil

Freshly ground black pepper (to taste)

A pinch of ground coriander and fennel are nice here if you have them.

Salt (to taste)

1 medium or 2 small shallot, sliced thin

2 ounces smoked salmon (not lox) or any other smoked fish of your choosing, flaked into pieces

¼ bunch of dill, chopped well

2 big handfuls baby greens, any variety

4 eggs, beaten well 

Rinse the matzo under cold water and let sit on their edge to drain. I usually prop them, one corner down, into a bowl leaning them against something so all the excess water can drain. 

Heat the oil over medium high heat in a medium skillet (non-stick is nice here) and grind a few turns of pepper (and other spices if you are using them) into the pan. Add the shallot and a few pinches of salt to the pan and saute until fragrant, about 1-2 minutes. 

Crumble the drained matzo into bite sized pieces right into the pan and stir well. Continue to fry until matzo starts to crisp a bit, 2-3 minutes. Then add the salmon and dill and continue to cook for another 2-3 minutes. 

Add the greens, cover, and allow the greens to steam for 2 minutes or so. Remove the cover, and stir the greens into the dish, allowing them to just wilt and get tender. 

Add the eggs and a generous dash of salt and pepper and scramble the ingredients together until the eggs are well cooked and the dish has come together.  Enjoy for breakfast or as a brunch item.