Growing up, I watched my mother prepare the crackly matzos into soft sponges by putting them under warm water. It’s a memory I happily connect with.
We always had this famous Ashkenazi dish during the week of Passover. Often, we’d have it for breakfast along with a big drizzle of Log Cabin syrup. Sometimes my mom sprinkled sweet strawberry slices across the top of each dish. Passover and spring—a cheerful combination.
Through the years, I have made alternate versions of the sweet homestyle dish. One of my favorites is this take on lox, onions, and eggs. The crispy, golden-fried matzo pieces add texture to basic scrambled eggs. The onions and smoked salmon deliver a distinctive savory-sweet flavor to the dish.
You’ll find a caramelized onion recipe following the brei recipe. If you don’t have time, you can use a jar of caramelized onions. I keep a jar in my pantry as a backup, so this takes just a few minutes to put together. In a pinch, I like Divina Caramelized Onion Jam, which you can order online. This condiment is a worthy taste addition to many dishes. Look for a less salty smoked salmon like Nova or Atlantic. I often serve this for brunch, and sometimes we will have it for breakfast or dinner.
If you prefer a sweetened version, omit the onions and salmon. Instead, add a tablespoon of sugar while the matzo is sautéing so it becomes slightly caramelized. Continue scrambling the eggs with the matzo until just done. Serve with maple syrup or your preferred jam or fruit compote. Sweet or savory, matzo brei is a tradition to look forward to each year.
Savory Matzo Brei with Smoked Salmon and Caramelized Onions
Serves 2
