Matzo, Lox, Eggs and Onions Recipe (2024)

You want to add the salmon right at the end just to warm it through and incorporate it's flavor. Adding it with the onions will severely overcook this delicate already smoked protein

Consider adding the lox or smoked salmon to the frying onions before you add the egg and matzoh mixture. This gives the lox better texture and brings out the cooked flavor.

Lox/smoke salmon is so salty. Suggest not adding any extra salt, which will get it down to (gulp) about 700-750 mg sodium per serving.

A glowing recommendation from my seven-year-old: "This tastes better than it looks."

Melissa, I am glad you had this dream, but I grew up in the 50's eating Lox, Onion, and Egg matah brei. This dish is more authentic with wider cut onion; never at Ratner's on 2nd ave. or at Savta's did i encounter modernist fine onion. Jews want big chunks of onion! :-)The other thing i dont grasp about this recipe is the "pool" (i suppose you mean by that some kind of serving dish?) of honey at serving? How does that "pair" with nova onion dill pepper?

Absolutely delicious! We've used creme fraiche instead of sour cream--just as good.

This is just fried matzo. Well, not just - it's delicious. Many Jewish families make it at Passover and everyone does it their own way -and serve it for dinner not just breakfast.

I've been making variations of this for years--for breakfast, lunch, or dinner--and it's delicious! Adapt as you see fit for your own tastes and depending on what's in the fridge. My preferences: no need for extra salt in the eggs (or sprinkle a bit on top after cooking if you like), add the salmon near the end (as cj noted), and I skip the honey and sour cream to let the triple threat of onion, salmon, and dill shine (put the honey and sour cream on the table as options so folks can choose).

Don’t cook the lox, add when serving.

Chopped half a shallot and sliced the other half vs. the onion. Wife doesn't like onion "strings", and I think a whole red onion would be upset the balance of the dish. The rest of the recipe is perfect. The sour cream and honey are must haves. We have fresh dill in our herb garden and a small amount really adds nicely to the dish. Matzo Brie on steroids, loved it!

Delicious! I made it as written, using olive oil, one light and one dark honey for flavor flair and scaling down for one serving, with two small exceptions: didn’t have red onion so used yellow, and plain unsweetened almond milk yogurt instead of sour cream. Adapting for dairy intolerance and COVID-19 limited trips to the store. Stay safe, friends!

Wow, this is great prepared just as written. The honey is a delightful surprise with the other ingredients. My husband wants it again next week.

Melissa, I am glad you had this dream, but I grew up in the 50's eating Lox, Onion, and Egg matah brei. This dish is more authentic with wider cut onion; never at Ratner's on 2nd ave. or at Savta's did i encounter modernist fine onion. Jews want big chunks of onion! :-)The other thing i dont grasp about this recipe is the "pool" (i suppose you mean by that some kind of serving dish?) of honey at serving? How does that "pair" with nova onion dill pepper?

I used the salt called for in the recipe and needed to add more salt and pepper at the table. I added the lox off heat at the end of cooking so that it would just warm through and not cook.

This is just fried matzo. Well, not just - it's delicious. Many Jewish families make it at Passover and everyone does it their own way -and serve it for dinner not just breakfast.

Absolutely delicious! We've used creme fraiche instead of sour cream--just as good.

A glowing recommendation from my seven-year-old: "This tastes better than it looks."

Lox/smoke salmon is so salty. Suggest not adding any extra salt, which will get it down to (gulp) about 700-750 mg sodium per serving.

Consider adding the lox or smoked salmon to the frying onions before you add the egg and matzoh mixture. This gives the lox better texture and brings out the cooked flavor.