Matzah Brei with Caramelized Onion and Smoked Salmon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory Passover breakfast dish featuring matzah soaked and fried with caramelized onions, topped with silky smoked salmon and fresh dill. This Middle Eastern-inspired Passover recipe (gluten free), ready in about 40 minutes, pairs matzah sheets, large eggs, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Middle Eastern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 4 broken matzah sheets in a shallow bowl and cover with 1/4 cup whole milk. Let soak for 5 minutes until softened but not mushy.
  2. Step 2: Heat 1 tbsp olive oil and 3 tbsp unsalted butter in a large skillet over medium-low heat. Add 1 thinly sliced yellow onion and sauté gently for 15 minutes, stirring frequently, until golden and caramelized.
  3. Step 3: In a medium bowl, whisk 4 large eggs with 3/4 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Add the soaked matzah pieces to the egg mixture and stir gently to combine.
  5. Step 5: Increase skillet heat to medium, add the matzah-egg mixture to the pan with the caramelized onions, spreading evenly. Cook for 3-4 minutes until edges firm and bottom is golden.
  6. Step 6: Carefully flip the matzah brei in sections and cook an additional 3 minutes until fully set and golden on both sides.
  7. Step 7: Transfer to plates and top each serving with 1.5 oz smoked salmon slices and sprinkle 1/2 tbsp fresh chopped dill.
  8. Step 8: Serve immediately with lemon wedges for squeezing.

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