MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leo Matzo Brei: Passover Breakfast
 Categories: Breads, Vegetables, Herbs
      Yield: 4 Servings
 
      4    Sheets matzo
      3 tb Unsalted butter
      1 lg Sweet onion; halved, thin
           - sliced (about 1 cup)
      8 lg Eggs
      1 ts Kosher salt
           +=MIXED WITH
    1/4 ts Fresh ground black pepper
      4 oz Lox or smoked salmon; in
           - 1/2" strips
      1 tb Chopped fresh dill
      1 tb Chopped fresh chives
  1 1/2 tb Drained capers
 
  FOR THE BREI: Run each sheet of matzo under cold running
  water for 15 seconds until it just begins to soften but
  isn’t falling apart. Break into 1 1/2" pieces and set
  aside.
  
  Melt 1 tablespoon of the butter in a large nonstick
  skillet over medium-high heat. Add the onion slices in a
  single layer and cook without stirring until they turn
  dark brown in spots, 3 minutes. Reduce the heat to
  medium, add the remaining butter, stir the onions, and
  continue to cook until they are evenly golden brown, 4
  minutes.
  
  Meanwhile, beat the eggs in a medium bowl. Season with
  the salt and black pepper. Stir in the matzo and let
  soak for 1 minute.
  
  Reduce the heat under the skillet to medium-low. Add the
  egg-matzo mixture and gently stir as though you were
  making scrambled eggs. Once the eggs begin to set, about
  3 minutes, add the lox, dill, chives, and capers.
  Continue to stir until the eggs are cooked through but
  still soft, about 1 minute, or to desired consistency.
  
  RECIPE FROM: http://www.foodrepublic.com
  
  Uncle Dirty Dave's Archives
 
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