Ruth Reichl has described matzo brei as "one of life's perfect foods," and I couldn't agree more. After all, what's more comforting than a meal composed of reassuring ingredients like butter, eggs, and crackers? Still better is this nontraditional version of the Ashkenazi dish that's inspired by yet another Passover favorite: lox, eggs, and onions. Even if you don't observe the holiday, consider this scramble of sorts for your next breakfast. It's ideal with sweet (try drizzling it with a bit of honey) and savory (topped with a dollop of sour cream) — and it takes 10 minutes to make. Want the recipe? Then read on.
4 matzos Makes 4 servings.
1 large red onion, halved lengthwise and thinly sliced
3 tablespoons unsalted butter or olive oil
1/2 teaspoon salt, plus a pinch
8 large eggs
1/4 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
Makes 4 servings.