Lox, Eggs & Onions Matzah Brei with Dill, Sauerkraut and Sour Cream

Golden Onions

Slowly browned onions bring sweetness and savory depth without making the eggs or salmon compete with extra seasoning.

Ingredients

• 2 medium yellow onions, thinly sliced
• 1 tablespoon ghee
• 1/4 teaspoon kosher salt
• 1–2 tablespoons water, as needed

Instructions

1. Heat the ghee in a wide skillet over medium heat. Add the onions and salt and cook for 5 minutes, stirring until softened.
2. Reduce to medium-low and cook for another 20–25 minutes, stirring periodically, until supple and golden with some deeper brown edges. Add a splash of water whenever the pan develops dark, sticky spots.
3. Transfer to a bowl. Reserve about one-quarter for topping and use the rest in the brei.

Notes

• Aim for golden, distinct onion strands rather than a dark onion jam.

Lox and Egg Matzah Brei

Briefly softened matzah absorbs egg while keeping its shape. Cooking in two batches gives the broad pieces browned edges without overcooking the center, and adding lox off heat keeps it silky.

Ingredients

• 4 sheets plain unsalted wheat matzah
• 8 large eggs
• 2 tablespoons water
• 1/4 teaspoon kosher salt, plus more only if needed
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons ghee, divided
• 3/4 batch Golden Onions
• 6 ounces cold-smoked salmon or lox, torn into broad ribbons
• 3 tablespoons roughly chopped fresh dill, divided

Instructions

1. Break the matzah into roughly 1 1/2–2-inch pieces. Place in a colander, rinse under warm water for 15–20 seconds, then drain for 2 minutes. The pieces should bend slightly but not collapse.
2. Beat the eggs with the measured water, salt and pepper in a large bowl. Gently fold in the drained matzah and let stand for 2 minutes.
3. Heat 1 tablespoon ghee in a 12-inch nonstick or well-seasoned skillet over medium-high heat. Add half the matzah-egg mixture and spread into a loose, even layer. Cook undisturbed for 2–3 minutes, until the underside is golden brown.
4. Turn the mixture in broad sections with a spatula. Reduce the heat to medium and add half the onions designated for the brei. Cook for another 2–4 minutes, turning only as needed, until the eggs are set with no wet pockets; the center should reach 160°F.
5. Take the pan off heat and gently fold in half the salmon and 1 tablespoon dill. Transfer to two warm plates.
6. Repeat with the remaining ghee, matzah-egg mixture, cooking onions, salmon and another tablespoon dill. Reserve the final tablespoon dill for plating.

Notes

• Salt lightly: the salmon and sauerkraut provide plenty of seasoning.
• Keep the matzah in broad pieces and resist constant stirring; the contrast between browned surfaces and tender egg is the point.
• For anyone avoiding uncooked cold-smoked fish, use fully cooked hot-smoked salmon instead.

Sauerkraut Side

Crunchy, fermented cabbage supplies the acidity that the rich eggs and smoked salmon need.

Ingredients

• 1 cup plain sauerkraut, lightly drained

Instructions

1. Drain off excess brine without squeezing the cabbage dry.
2. Divide among four small side dishes and serve cool alongside the hot brei.

Sour Cream

A cool, tangy spoonful softens the salty-smoky flavors and contrasts with the crisp matzah.

Ingredients

• 1/2 cup full-fat sour cream

Instructions

1. Stir the sour cream until smooth and divide among four small dishes, or serve 2 tablespoons beside each portion of brei.

Overall Timing / Workflow

Finish the onions first so the eggs can cook quickly and reach the table without waiting.

Instructions

1. 0:00 — Slice the onions and start cooking them in ghee.
2. 0:15 — Tear the salmon, chop the dill and portion the sauerkraut and sour cream. Set out warm serving plates.
3. 0:25 — When the onions are nearly ready, soften and drain the matzah, then combine it with the beaten eggs.
4. 0:30 — Transfer the onions out of the skillet and cook the brei in two batches. Finish each batch with salmon and dill off heat.
5. 0:42 — Top with the reserved onions and dill and serve immediately with the cold sides.

Notes

• For simultaneous service, use two skillets for the brei rather than holding the first batch.

Plating

A loose mound preserves the large crisp pieces and lets the salmon, onions and herbs remain visible.

Instructions

1. Arrange the brei in loose mounds on warm plates, leaving some browned matzah faces pointing upward.
2. Drape the reserved golden onions over the top and scatter with the remaining dill.
3. Serve the sauerkraut and sour cream alongside rather than over the crisp surfaces.

Leftover Path

Keeping the cold sides separate prevents soggy matzah; gentle reheating protects the eggs as much as possible.

Instructions

1. Refrigerate leftover brei in a shallow airtight container within 2 hours and eat within 2 days. Store sour cream and sauerkraut separately.
2. Reheat the brei in a lightly greased skillet over medium-low heat, covered briefly to warm the center, then uncovered to restore some crispness. Heat leftovers to 165°F.
3. Add fresh dill after reheating and serve with the cold sides. The reheated salmon will be firmer than it was in the freshly cooked dish.