The lox, eggs, and onion scramble is a quintessential Jewish deli favorite, while matzo brei (aka fried matzo) is an Ashkenazi Passover breakfast classic. The former is decidedly savory, the latter -- as Pesach's answer to French toast -- is usually served sweet, with jam or cinnamon sugar. But skip the sugar and marry the two, and you've got an awesomely brunch-worthy dish that will fulfill all of your Passover breakfast dreams (and then some).
- 3 sheets matzo
- 6 large eggs
- 4 ounces/1/4 pound smoked salmon or lox (roughly chopped)
- 3 tablespoons extra-virgin olive oil
- 1 small onion (trimmed, peeled, and thinly sliced)
- 1 tablespoon unsalted butter (or olive oil if making dish pareve)
- 1 cup baby arugula (or spinach, rinsed and patted dry)
- 4 ounces/1/4 pound smoked salmon (or lox, roughly chopped)
- Optional: capers
- Optional: sour cream
Gather the ingredients.
Break the matzo into 1 1/2- to 2-inch pieces, and place into a large colander. Rinse the matzo under lukewarm running water for 20 to 30 seconds, or long enough that it begins to soften, but doesn't turn mushy. Set aside.
In a large bowl, beat the eggs. Stir in the matzo and 3/4 of the chopped lox or smoked salmon, setting aside the rest of the fish for garnish. Allow the matzo-egg mixture to rest while you sauté the onions
In a large, deep skillet set over medium-high heat, warm 3 tablespoons of olive oil. Add the onion and sauté until it is soft, translucent, and beginning to brown in spots, about 5 to 7 minutes.
Add the butter (or additional olive oil), and stir until it melts. Pour the matzo-egg mixture into the pan, working in batches if necessary, and allow to cook undisturbed for about 1 to 2 minutes, or until the mixture starts to set.
Scatter the baby greens evenly over the matzo and cook for about 30 seconds more.
Using a spatula, break the matzo mixture into large pieces and begin to turn them to cook on the other side. Continue to cook, stirring and turning often, until the egg is cooked through, the greens are wilted, and the matzo turns crisp and brown in spots.
Transfer the matzo brei to a platter. Garnish with the reserved lox or smoked salmon, and sprinkle with capers, if desired. Serve with sour cream on the side if you'd like.
- Feeding a crowd? The recipe is easily multiplied, but you'll probably need to fry in batches. Preheat the oven to 200° Fahrenheit. As you finish frying each batch of matzo brei, transfer it to an ovenproof platter or parchment-lined baking sheet and place in the oven to keep warm. If you feel confident about working two skillets at once, you can fry a couple of batches simultaneously, and cut down on the cooking time.
Did You Know?
The terms "lox" and "smoked salmon" are often used interchangeably, but they're not the same thing. Silky-textured lox is brined and cured salmon belly. Because it's not smoked, it's a closer cousin to gravlax than it is to Nova lox, another Jewish deli standby that is cold smoked after it gets brined. Confused? No worries -- you can use any of the above in this recipe. In fact, you can even use hot smoked salmon, which has a drier texture but a great smoky flavor.