L.E.O. Matzo Brei
Servings
4people
Servings
4people
Ingredients
Instructions
  1. Run each sheet of matzo under cold running water for 15 seconds until it just begins to soften but isn’t falling apart. Break into 1-1/2-inch pieces and set aside.
  2. Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add the onion slices in a single layer and cook without stirring until they turn dark brown in spots, 3 minutes. Reduce the heat to medium, add the remaining butter, stir the onions, and continue to cook until they are evenly golden brown, 4 minutes.
  3. Meanwhile, beat the eggs in a medium bowl. Season with the salt and black pepper. Stir in the matzo and let soak for 1 minute.
  4. Reduce the heat under the skillet to medium-low. Add the egg-matzo mixture and gently stir as though you were making scrambled eggs. Once the eggs begin to set, about 3 minutes, add the lox, dill, chives, and capers. Continue to stir until the eggs are cooked through but still soft, about 1 minute, or to desired consistency.
Recipe Notes

(Includes dairy)