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Matzo Brei With Lox Recipe

Don't Pass Over This Matzo Brei With Lox

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.

Matzo Brei With Lox, Eggs, and Onions

Matzo Brei With Lox, Eggs, and Onions

Matzo Brei With Lox Recipe 2011-04-19 13:24:03


  1. 4 matzos
  2. 1 large red onion, halved lengthwise and thinly sliced
  3. 3 tablespoons unsalted butter or olive oil
  4. 1/2 teaspoon salt, plus a pinch
  5. 8 large eggs
  6. 1/4 teaspoon black pepper
  7. 4 ounces lox or smoked salmon, cut into 1/2-inch-wide strips
  8. 2 tablespoons freshly chopped dill, more for garnish
  9. Honey, for serving
  10. Sour cream, for serving


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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