Matzo Brei with Lox, Eggs, and Onions
Here’s the thing about my Jewish childhood: I grew up eating lox, I grew up eating eggs, and I grew up eating onions (lots and lots of onions), but I didn’t grow up eating matzo brei. What can I say? It was a blindspot in my otherwise very Jewish upbringing. And it’s a shame because matzo brei — the Jewish version of migas, with matzo replacing the tortilla chips — is a wonderful way to stretch your scrambled eggs in the morning, to use up leftover matzo from Passover, and to turn both things into something that’s greater than the sum of its parts. Take, for example, this matzo brei with lox, eggs, and onions; a tribute to my dad’s favorite Jewish deli breakfast order. It’s a breakfast that anyone, Jewish or not, would have a hard time saying no to.
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