Name: Matzo, Lox, Eggs and Onions
Total time: 10 min
Yield: 4 servings
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

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Ingredients

Yield:4 servings

4matzos
1large red onion, halved lengthwise and thinly sliced
3tablespoons unsalted butter or olive oil
½teaspoon salt, plus a pinch
8large eggs
¼teaspoon black pepper
4ounces lox or smoked salmon, cut into ½-inch-wide strips
2tablespoons freshly chopped dill, more for garnish
Honey, for serving
Sour cream, for serving

Ingredient Substitution Guide

Preparation

Step 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 1½-inch pieces.
Step 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.
Step 3
While the onion is frying, whisk the eggs in a medium bowl with ½ teaspoon salt and the pepper. Stir in the matzo pieces and let them soak.
Step 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.

Ratings

5 out of 5

164 user ratings

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Cooking Notes

cj6 years ago

You want to add the salmon right at the end just to warm it through and incorporate it's flavor. Adding it with the onions will severely overcook this delicate already smoked protein

Richard Krain6 years ago

Consider adding the lox or smoked salmon to the frying onions before you add the egg and matzoh mixture. This gives the lox better texture and brings out the cooked flavor.

Naomi6 years ago

Lox/smoke salmon is so salty. Suggest not adding any extra salt, which will get it down to (gulp) about 700-750 mg sodium per serving.

D.F. Kingston6 years ago

A glowing recommendation from my seven-year-old: "This tastes better than it looks."

Eyton Shalom, M.S., L.Ac.6 years ago

Melissa, I am glad you had this dream, but I grew up in the 50's eating Lox, Onion, and Egg matah brei. This dish is more authentic with wider cut onion; never at Ratner's on 2nd ave. or at Savta's did i encounter modernist fine onion. Jews want big chunks of onion! :-) The other thing i dont grasp about this recipe is the "pool" (i suppose you mean by that some kind of serving dish?) of honey at serving? How does that "pair" with nova onion dill pepper?

Carole6 years ago

Absolutely delicious! We've used creme fraiche instead of sour cream--just as good.

Zora6 years ago

This is just fried matzo. Well, not just - it's delicious. Many Jewish families make it at Passover and everyone does it their own way -and serve it for dinner not just breakfast.

Marilyn1 year ago

I've been making variations of this for years--for breakfast, lunch, or dinner--and it's delicious! Adapt as you see fit for your own tastes and depending on what's in the fridge. My preferences: no need for extra salt in the eggs (or sprinkle a bit on top after cooking if you like), add the salmon near the end (as cj noted), and I skip the honey and sour cream to let the triple threat of onion, salmon, and dill shine (put the honey and sour cream on the table as options so folks can choose).

Ingelise2 years ago

Don’t cook the lox, add when serving.

Ted Elkind4 years ago

Chopped half a shallot and sliced the other half vs. the onion. Wife doesn't like onion "strings", and I think a whole red onion would be upset the balance of the dish. The rest of the recipe is perfect. The sour cream and honey are must haves. We have fresh dill in our herb garden and a small amount really adds nicely to the dish. Matzo Brie on steroids, loved it!

No Dairy Deb, Seattle4 years ago

Delicious! I made it as written, using olive oil, one light and one dark honey for flavor flair and scaling down for one serving, with two small exceptions: didn’t have red onion so used yellow, and plain unsweetened almond milk yogurt instead of sour cream. Adapting for dairy intolerance and COVID-19 limited trips to the store. Stay safe, friends!

joansey4 years ago

Wow, this is great prepared just as written. The honey is a delightful surprise with the other ingredients. My husband wants it again next week.