Matzo, Lox, Eggs and Onions

1. 1

   Put the matzos under a running faucet for about 15 seconds or until really wet.

2. 2

   They should start to soften but not fall apart.

3. 3

   Break them into rough 1 1/2-inch pieces.

4. 4

   Scatter the onion in a large dry skillet over high heat.

5. 5

   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.

6. 6

   If the butter starts to become too brown, lower the heat.

7. 7

   While the onion is frying, whisk the eggs in a medium bowl with 1/2 teaspoon salt and the pepper.

8. 8

   Stir in the matzo pieces and let them soak.

9. 9

   Reduce the heat under the skillet to medium-low and add matzo-egg mixture to the onion.

10. 10

    Cook, stirring, as you would with scrambled eggs.

11. 11

    When the eggs are two-thirds of the way cooked, stir in the smoked salmon and dill.

12. 12

    Serve immediately with a pool of honey and dollop of sour cream on the side.

* Per serving · 4 servings · Values may vary.