Matzo brei is a traditional dish during Passover, but it is also a practical dish regularly requested in my home. There are more versions of this dish than you can shake a kugel at, but my favorite incorporates the flavors of traditional bagels and lox (smoked salmon, red onion and capers).
As my oldest child prepares to go off to college, I’ve realized how important it is to send her out there with a few basic dishes in her repertoire. This dish is a great protein bomb with the added benefit of some omega-3s from the salmon (brain food!). Gild the lily and serve it with a scoop of sour cream and some fresh chopped dill on top, if desired. Chag sameach!
Matzo Brei 4 servings
4 unsalted matzos
8 eggs
Kosher salt and freshly ground black pepper to taste
1 red onion, thinly sliced
3 Tbsp. butter
4 oz. smoked salmon or lox, cut into bite-sized pieces
3 Tbsp. capers
• Place the matzos under running water for 20 seconds, until beginning to soften but are not mushy or falling apart. Break into bite-sized pieces and set aside.
• In a medium mixing bowl, whisk together the eggs until combined. Season with salt and pepper to taste. Set aside.
• Place the onions in a large, dry skillet over high heat and quickly toss until they start to brown, about 2 minutes. Add the butter and saute until the butter just starts brown and smells nutty, about 3 minutes.
• Reduce the heat to medium-low and add the matzo, stirring to coat with butter, then add the eggs. Stir constantly until the eggs start to set, about 3 minutes. Add the salmon and cook 1 minute. Sprinkle the capers over the matzo brei and serve immediately.
This article appears in April 2016.