One morning during Passover, when I was eating matzo brei but dreaming about bagels and lox, it hit me. If I added smoked salmon to the matzo brei, I’d end up with a heartier twist on another Jewish staple: lox, eggs and onions.
Ingredients
- 4 matzos
- 1 large red onion, halved lengthwise and thinly sliced
- 3 tablespoons unsalted butter or olive oil
- ½ teaspoon salt, plus a pinch
- 8 large eggs
- ¼ teaspoon black pepper
- 4 ounces lox or smoked salmon, cut into 1/2-inch-wide strips
- 2 tablespoons freshly chopped dill, more for garnish
- Honey, for serving
- Sour cream, for serving
- Nutritional Information
Nutritional analysis per serving (4 servings)
394 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 20 grams protein; 378 milligrams cholesterol; 1073 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Put the matzos under a running faucet for about 15 seconds or until really wet. They should start to soften but not fall apart. Break them into rough 1 1/2-inch pieces.
- Scatter the onion in a large dry skillet over high heat. Cook for 1 to 2 minutes until it turns dark golden brown on one side, then stir in the butter and a pinch of salt and cook until golden all over and dark brown in spots, about 3 to 5 minutes. If the butter starts to become too brown, lower the heat.
- While the onion is frying, whisk the eggs in a medium bowl with 1/2 teaspoon salt and the pepper. Stir in the matzo pieces and let them soak.
- Reduce the heat under the skillet to medium-low and add matzo-egg mixture to the onion. Cook, stirring, as you would with scrambled eggs. When the eggs are two-thirds of the way cooked, stir in the smoked salmon and dill. Serve immediately with a pool of honey and dollop of sour cream on the side.
10 minutes
Dining and Cooking