MATZO, LOX, EGGS AND ONIONS

Matzo, Lox, Eggs and Onions image

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.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, one pot, main course

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 matzos
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

Steps:

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.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 20 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 476 milligrams, Sugar 2 grams, TransFat 0 grams