Fried Matzo with Lox
A delightful twist on classic matzo brei! Soft, savory fried matzo and eggs are topped with silky lox, creamy cheese, and briny capers. It's the perfect savory brunch for Passover or any time of year.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Matzo
- b.Break the matzo sheets into rough, 1- to 2-inch pieces and place them in a colander.
- c.Briefly run the matzo under warm tap water for about 30 seconds, tossing gently, until the pieces are pliable but not falling apart.
- d.Shake the colander vigorously to drain all excess water. Set aside.
- 2
Step 2
- a.Create the Egg Mixture
- b.In a large bowl, whisk the eggs, milk, kosher salt, and black pepper until smooth and frothy.
- c.Add the softened, drained matzo pieces and the 2 tablespoons of chopped fresh dill to the egg mixture.
- d.Gently fold everything together until the matzo is evenly coated. Let the mixture sit for 3-5 minutes to allow the matzo to fully absorb the egg.
- 3
Step 3
- a.Cook the Matzo Brei
- b.Melt the butter in a large 12-inch non-stick skillet over medium heat. Wait until the butter is shimmering.
- c.Pour the matzo and egg mixture into the hot skillet and spread it into an even layer.
- d.Cook undisturbed for 2-3 minutes to allow a golden-brown crust to form on the bottom.
- e.Using a spatula, gently stir and fold the mixture, similar to making scrambled eggs. Continue cooking for another 4-5 minutes, until the eggs are fully set and some pieces of matzo are nicely browned and slightly crisp.
- 4
Step 4
- a.Assemble and Serve
- b.Divide the hot matzo brei among four serving plates.
- c.Drape the slices of lox over each portion.
- d.Add a few dollops of softened cream cheese.
- e.Sprinkle with the finely diced red onion, capers, and a little extra fresh dill for garnish.
- f.Serve immediately while the matzo brei is warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to great matzo brei is the texture. A quick rinse under water is all you need; over-soaking will result in a soggy dish.
- 2Ensure your skillet is properly heated and the butter is shimmering before adding the egg mixture. This prevents sticking and helps create delicious crispy edges.
- 3For the best flavor and texture contrast, add the cold toppings like lox, cream cheese, and onion just before serving.
- 4For an even creamier texture, you can stir the cream cheese directly into the hot matzo brei in the skillet during the last minute of cooking.
Adapt it for your goals.
Sweet Version
Omit the savory toppings (lox, onion, capers, dill). Instead, serve the plain fried matzo with a sprinkle of cinnamon-sugar, a drizzle of maple syrup, or a dollop of apple sauce.
Vegetable LoadedVegetable-Loaded
Sauté 1/2 cup of sliced mushrooms and 1 cup of fresh spinach in the butter until softened before adding the egg mixture for an extra serving of vegetables.
Spicy KickSpicy Kick
Add 1/4 teaspoon of red pepper flakes to the egg mixture for a gentle heat that complements the savory lox.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
The lox is an excellent source of omega-3s, which are crucial for supporting brain health, reducing inflammation, and promoting a healthy heart.
High-Quality Protein Source
Both the eggs and lox provide high-quality protein, essential for muscle repair, feeling full and satisfied, and maintaining steady energy levels.
Source of B Vitamins
Eggs are a natural source of several B vitamins, including B12 and riboflavin, which play a vital role in converting the food you eat into usable energy.
Frequently asked questions
A single serving of this Fried Matzo with Lox contains approximately 580-650 calories, depending on the specific fat content of the milk and cream cheese used.