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A delightful twist on classic matzo brei! Soft, savory fried matzo and eggs are topped with silky lox, creamy cheese, and briny capers. It's the perfect savory brunch for Passover or any time of year.
Prepare the Matzo
Create the Egg Mixture
Cook the Matzo Brei
A delightful twist on classic matzo brei! Soft, savory fried matzo and eggs are topped with silky lox, creamy cheese, and briny capers. It's the perfect savory brunch for Passover or any time of year.
This jewish_american recipe takes 20 minutes to prepare and yields 4 servings. At 501.45 calories per serving with 26.09g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
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Assemble and Serve
Omit the savory toppings (lox, onion, capers, dill). Instead, serve the plain fried matzo with a sprinkle of cinnamon-sugar, a drizzle of maple syrup, or a dollop of apple sauce.
Sauté 1/2 cup of sliced mushrooms and 1 cup of fresh spinach in the butter until softened before adding the egg mixture for an extra serving of vegetables.
Add 1/4 teaspoon of red pepper flakes to the egg mixture for a gentle heat that complements the savory lox.
The lox is an excellent source of omega-3s, which are crucial for supporting brain health, reducing inflammation, and promoting a healthy heart.
Both the eggs and lox provide high-quality protein, essential for muscle repair, feeling full and satisfied, and maintaining steady energy levels.
Eggs are a natural source of several B vitamins, including B12 and riboflavin, which play a vital role in converting the food you eat into usable energy.
A single serving of this Fried Matzo with Lox contains approximately 580-650 calories, depending on the specific fat content of the milk and cream cheese used.
It can be part of a healthy diet. It offers a good balance of protein from eggs and lox, and healthy omega-3 fats from the fish. However, it is also high in sodium and saturated fat from the butter, lox, and cream cheese, so it's best enjoyed in moderation.
The most common reason for soggy matzo brei is over-soaking the matzo. A very quick rinse (30 seconds or less) is all that's needed to soften it. Ensure you also drain it very well in a colander, shaking off all excess water, before adding it to the eggs.
The matzo brei itself can be made a day ahead and reheated in a skillet with a little butter. However, for the best texture and flavor, it's highly recommended to cook it fresh. The toppings should always be added just before serving.
You can substitute lox with hot-smoked salmon for a flakier texture. For non-fish options, try sautéed mushrooms and caramelized onions, or crumbled feta cheese and sliced avocado.
Yes. Use water or unsweetened almond milk instead of cow's milk, a dairy-free butter alternative (like a high-quality margarine or olive oil), and your favorite brand of dairy-free cream cheese.
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