Matzo Brei with Caramelized Onions and Cold Smoked Sockeye
May 9th, 2022Jewish-American Comfort Food for Breakfast
This easy salmon breakfast recipe is a quintessential Jewish-American dish with Ashkenazi origins. Matzo brei (pronounced maht-zah bry) is made by soaking or scrambling the cracker-like pieces of matzo bread in an egg mixture, then frying it all up in a skillet into a scrambled hash that can be savory or sweet.
Our version of matzo brei embraces the savory Ashkenzai palate by adding a handful of cold smoked sockeye to the mix for an extra special hit of briny flavor, the perfect balance to sweet, caramelized onions. It’s a comforting way to enjoy salmon for breakfast, whether it’s your first time making matzo brei or a go-to dish in your household.
Matzo Brei with Caramelized Onions and Cold Smoked Sockeye
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
15 minutes
Total time
20 minutes
Yield
2 servings
Ingredients
- 2 ounces Cold Smoked Sockeye, roughly chopped
- 4 eggs
- ¼ cup milk
- Salt and freshly ground black pepper
- 4 sheets matzo bread
- 1 tablespoon butter
- ½ cup onions, thinly sliced
- Scallions, thinly sliced
Instructions
1. In a large mixing bowl, whisk together eggs and milk, seasoning lightly with salt and pepper. Add matzo to bowl, using a fork to break up matzo into bite sized pieces. Toss to coat in egg mixture, then allow to soak, stirring occasionally for even coverage.
2. Meanwhile, melt butter in large skillet over medium heat, then add onions. Allow to gradually caramelize, lowering heat if necessary to prevent burning. Cook until soft and golden, about 10 minutes.
3. Add matzo mixture to skillet and cook using a scrambling motion, until eggs have nearly cooked through. Stir in salmon and scallions, folding in to warm through. Serve while salmon is still translucent, or If desired, continue cooking until salmon firms up to a cooked texture. Enjoy immediately with a fresh crack of black pepper on top.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
