MATZO, LOX, EGGS & ONIONS

By BobD

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.

Details

Servings 4
Adapted from nytimes.com

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 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.