Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

L.E.O. Matzo Brei

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

L.E.O. Matzo Brei

Article excerpt

"Lox, eggs and onions, or L.E.O, as the combination is commonly known, is as quintessential to Jewish food as the bagel. Right after I learned to talk, I'm sure the next thing my father taught me to do was eat L.E.O," author Michele Streit Heilbrun says.

4 sheets matzo

3 tablespoons unsalted butter, divided

1 heaping cup thinly sliced sweet onion

8 large eggs

1 teaspoon kosher salt

teaspoon freshly ground black pepper

4 ounces lox or smoked salmon, cut into -inch-wide strips

1 tablespoon chopped fresh dill

1 teaspoon chopped chives

1 tablespoons drained capers

Run each matzo sheet under cold running water for 15 seconds until it just begins to soften but isn't falling apart. Break into 1-inch pieces and set aside.

Melt 1 tablespoon butter in large nonstick skillet over medium heat. …

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