Pesach Is Coming and That Means Food

My later mother left us with a family heirloom, Savta Brei.

Here's a new recipe from that great New York Jewish newspaper, the Times:-

Matzo, Lox, Eggs and Onions

Time: 10 minutes

4 matzos
1 large red onion, halved lengthwise and thinly sliced
3 tablespoons unsalted butter or olive oil
1/2 teaspoon salt, plus a pinch
8 large eggs
1/4 teaspoon black pepper
4 ounces smoked salmon, cut into 1/2-inch-wide strips
2 tablespoons freshly chopped dill, more for garnish
Honey, for serving
Sour cream, for serving.

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 1 1/2-inch pieces.
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.
3. While the onion is frying, whisk the eggs in a medium bowl with 1/2 teaspoon salt and the pepper. Stir in the matzo pieces and let them soak.
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.
Yield: 4 servings.

Let me know how your's came out.

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