Matzo, Lox, Eggs and Onions

• 4 matzos
• 1 large red onion, halved lengthwise and thinly sliced
• 3 tablespoons unsalted butter or olive oil
• 1/2 teaspoon salt, plus a pinch
• 8 large eggs
• 1/4 teaspoon black pepper
• 4 ounces lox or smoked salmon, cut into 1/2-inch-wide strips
• 2 tablespoons freshly chopped dill, more for garnish
• Honey, for serving
• Sour cream, for serving

1. Put the matzos under a running faucet for about 15 seconds or until really wet.
2. They should start to soften but not fall apart.
3. Break them into rough 1 1/2-inch pieces.
4. Scatter the onion in a large dry skillet over high heat.
5. Cook for 1 to 2 minutes until it turns dark golden brown on one side, then stir in the butter and a pinch of salt and cook until golden all over and dark brown in spots, about 3 to 5 minutes.
6. If the butter starts to become too brown, lower the heat.
7. While the onion is frying, whisk the eggs in a medium bowl with 1/2 teaspoon salt and the pepper.
8. Stir in the matzo pieces and let them soak.
9. Reduce the heat under the skillet to medium-low and add matzo-egg mixture to the onion.
10. Cook, stirring, as you would with scrambled eggs.
11. When the eggs are two-thirds of the way cooked, stir in the smoked salmon and dill.
12. Serve immediately with a pool of honey and dollop of sour cream on the side.

matzos, red onion, unsalted butter, salt, eggs, black pepper, salmon, freshly chopped dill, honey, sour cream

Taken from cooking.nytimes.com/recipes/1013558 (may not work)