Matzo, Lox, Eggs and Onions
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
397 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 21 grams protein; 493 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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
A glowing recommendation from my seven-year-old: "This tastes better than it looks."
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.
Too much going on here. You might as well make a lox and bagel smoothie.
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).
Don’t cook the lox, add when serving.