Sauteed Smoked Salmon, Eggs & Onions with Matzo

Directions

Put the matzos under the running water for about 15 seconds or until really wet.

They should start to soften but not fall apart.

Break them into rough 1½-inch pieces.

Add the onion in a large dry skillet over high heat.

Stir and cook for about 3 minutes until it turns dark golden brown on one side, then add the olive oil or butter and a pinch of salt and cook until golden all over and dark brown in spots, about 5 minutes.

If the butter starts to become too brown, lower the heat.

While the onion is frying, add the eggs in a medium bowl with ½ teaspoon salt and the pepper, and whisk until well blended.

Add the matzo pieces, stir and allow them to soak.

Reduce the heat under the skillet to medium-low and stir in the matzo-egg mixture into the onion.

Cook, stirring, like you cook scrambled eggs.

When the eggs are ⅔ of the way cooked, stir in the smoked salmon and dill.

Remove from the heat.

Garnish with remaining dill leaves, and serve right away with honey and sour cream.