Lox, Eggs, and Onion Matzo Brei Bake

Passover has ended! Did you enjoy last night’s bread-stravaganza? I know I did!

However, I may have been a little harsh in one of the week’s earlier posts. I don’t always hate matzah. I enjoy it covered in chocolate. I like it in meatloaf. And I actually crave it, year round, in matzo brei.

This dish, made of soaked and rung-out matzah, is a perennial favorite. It combines eggs, matzo, and any number of add-ins. Some like it served sweet with jam. I prefer it on the savory side with sour cream.

And I especially love it in this easy to make, old school deli style version:

Lox, Eggs, and Onions Matzo Brei Bake


8 eggs

1 brick cream cheese

8 oz. smoked salmon or lox

2 tbsp. butter

1 onion, diced

1/4 – 1/3 cup fresh dill, cleaned and chopped

1 box matzoh (or a little less is okay, too)


 sour cream (to serve alongside)

1. Put the butter in a pan over medium heat and melt it. Add the onions and sautee for 20 minutes, or until they are golden and caramelized. In the meanwhile…

2. Break up the matzah into large pieces (like 3 pieces per cracker), and put them in a colander. Run cold water over the colander until the matzah is quite mushy.

3. After the matzah is all wet, turn off the water and wring out the matzah until it is quite dry. You will really break the matzoh up at this point, and though it will be soggy it should not be sopping wet.

4. Combine it with the eggs, lox, and onions. Whisk it and add pepper, if you like.

5. Add the cream cheese and dill, whisk again, and throw in a 325F oven for 30 minutes, or until the eggs are puffed around the edges and just set in the middle.

6. Top with scallions, and sour cream, and eat immediately or at room temperature.

This is the BEST brunch dish. It can be made a couple of hours ahead of time and it feds a whole mess of people. It is sophisticated tasting but – as you see – incredibly simple to make. The salmon firms up and is rich and pleasantly salty. The cream cheese is rich and the onions are sweet and savory. The matzo becomes crisp in some parts, soft in others. It is purely textural, and lets the classic flaors of the lox, eggs, and onions shine. Pairing this with some smooth sour cream is the ultimate way to cap off a truly delicious brunch.

Look at me…I jsut called matzah delicious.