Matzo, Lox, Eggs and Onions Recipe

Name: Matzo, Lox, Eggs and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

1
Put the matzos under a running faucet for about 15 seconds or until really wet.
2
They should start to soften but not fall apart.
3
Break them into rough 1 1/2-inch pieces.
4
Scatter the onion in a large dry skillet over high heat.
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
If the butter starts to become too brown, lower the heat.
7
While the onion is frying, whisk the eggs in a medium bowl with 1/2 teaspoon salt and the pepper.
8
Stir in the matzo pieces and let them soak.
9
Reduce the heat under the skillet to medium-low and add matzo-egg mixture to the onion.
10
Cook, stirring, as you would with scrambled eggs.
11
When the eggs are two-thirds of the way cooked, stir in the smoked salmon and dill.
12
Serve immediately with a pool of honey and dollop of sour cream on the side.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Matzo, Lox, Eggs and Onions falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Matzo, Lox, Eggs and Onions

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