Spring Pea and Arugula Matzo Brei
Recipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 16 minutes
Cook Time: 14 minutes
Total Time: 30 minutes
2 cups packed arugula
1 small garlic clove
1½ teaspoons kosher salt
¼ cup plus 2 tablespoons extra-virgin olive oil
5 sheets egg matzo, broken into 3-inch squares
1 cup warm water
1 cup English peas, blanched
1 cup snow peas, blanched and julienned
5 eggs, lightly beaten
1 teaspoon sugar
Zest of 2 lemons
¼ teaspoon red pepper flakes
1 tablespoon butter
¼ cup crème fraiche
1. Preheat oven to 350°. In the bowl of a food processor add the arugula, garlic, ½ teaspoon of the salt and the olive oil and pulse the mixture until broken down but not entirely smooth, about 30 seconds. Transfer to a medium bowl.
2. Put the broken matzos in a large bowl and pour the warm water over. Let soak until softened, about 5 minutes, then drain, returning the soaked matzos to the bowl.
3. Add the English peas, snow peas, beaten eggs, the remaining teaspoon of the salt, sugar, lemon zest and red pepper flakes to the bowl containing the arugula pesto. Stir well to combine, then pour the mixture over the soaked matzo, gently folding together until it is evenly distributed.
4. Place a 9-inch ovenproof skillet over medium heat, and add the butter. When the butter is melted and beginning to foam, pour in the matzo mixture and, using a spatula, spread the mixture evenly in the pan. Continue to cook on the stovetop until the bottom of the matzo brie has set, about 3 minutes. Transfer the pan to the oven and cook for 8 minutes.
5. Remove the pan from the oven and place a baking sheet over it. Carefully invert the matzo brie onto the baking sheet. Return the pan to the burner over medium heat, and gently slide the matzo brie back into the pan, cooked side up, and let cook for 2 minutes.
6. Slide the matzo brie out of the pan onto a cutting board. Cut into wedges and serve warm with crème fraîche on the side.