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.
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
- 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.
Makes 4 servings.
- Breakfast/Brunch, Eggs