Matzo brei, a traditional dish made by folding soaked matzo into scrambled eggs, makes the perfect base for a delicious, protein-packed breakfast stack. Just spread with softened cream cheese, then top with smoked salmon, thinly sliced red onion, capers, and fresh dill... you'll be well on your way to brunch happiness.
Serves 4 (serving size: 1 open-face sandwich)
2 lightly salted matzos, crumbled (about 2 1/8 oz.)
2 large eggs, well beaten
1 tablespoon chopped fresh chives
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
2 ounces cream cheese, softened (about 1/4 cup)
1/2 cup sliced English cucumber (from 1 cucumber)
4 ounces lox (cured salmon)
1/4 cup thinly sliced red onion
2 tablespoons drained capers
2 tablespoons roughly chopped fresh dill
1. Place matzos in a small bowl of hot water; let soak 30 seconds. Drain well, and squeeze out as much liquid as possible. Place matzos in a small bowl; stir in eggs, chives, salt, and pepper until well combined.
2. Melt butter in a large nonstick skillet over medium-high. Spoon matzo mixture in 4 equal portions (about 1/3 cup each) into skillet. Cook until golden brown and set, about 2 minutes per side.
3. Spread matzo brei evenly with cream cheese. Top evenly with cucumber, lox, red onion, capers, and dill.