Matzo (or matzah) brei, a fried egg and matzo scramble, is a Passover breakfast favorite. And, while there are endless variations on this beloved dish, Michelle Streit Heilbrun (heiress to the Streit Matzos empire) outdoes them all with this lox and onion version from her outstanding Matzo: 35 Recipes for Passover and All Year Long: A Cookbook
Ingredients
- 4 sheets of matzo
- 3 tbsp. unsalted butter
- 1 large sweet onion, halved and thinly sliced (about 1 cup)
- 8 large eggs
- 1 tsp. kosher salt and 1/4 tsp. freshly ground black pepper
- 4 oz. lox (smoked salmon) cut into 1/2-inch wide strips
- 1 tbsp. chopped fresh dill
- 1 tbsp. chopped fresh chives
Preparation
- Run each sheet of matzo under cold running water for 15 seconds, until it begins to soften. Break into 1.5-inch pieces and set aside.
- Melt 1 tbsp. of butter in a large, nonstick skillet over medium-high heat. Add the onion slices in a single layer and cook without stirring until they turn dark brown in spots, about 3 minutes.
- Reduce the heat to medium, add the remaining butter, stir the onions, and continue to cook until the onions are evenly golden-brown, about 4 minutes.
- Meanwhile, beat the eggs in a medium bowl. Season with salt and pepper. Stir in the matzo pieces and let them soak for 1 minute.
- Reduce the heat to medium-low. Add the egg-matzo mixture and gently stir as though you were making scrambled eggs. Once the eggs begin to set, after about 3 minutes, add the lox, dill, and chives.
- Continue to stir until eggs are cooked through but still soft, about 1 minute or desired consistency.
Serve hot—with coffee, of course!