Different options: in fall and winter add 4 tablespoons of sautéed wild mushrooms, in the spring smoked salmon and dill, and in the summer wild lilies.
- 4 tablespoons unsalted butter
- 2 large onions diced (about 1 pound)
- 3 matzah boards/squares
- 6 large eggs
- Salt and pepper to taste
- Seasonal foods (optional)*
- Heat 2 tablespoons of the butter in a large frying pan over a low heat. Add the onions and cook very slowly until they are a rich caramel color (about 45 to 50 minutes). Set aside to cool.
- Dip the unbroken matzah boards in hot water. Remove and squeeze out the excess water.
- Put the eggs in a medium bowl, whisk with a fork, blending the yolks and whites. Break up the matzah into the eggs, and season with salt and pepper. Let the matzah soak up the eggs, almost completely. Add the cooled onions.
- Heat the remaining butter in a medium skillet. Add the eggs-and-matzah mixture and cook over medium heat. Let set, about 3 minutes, stirring occasionally. Add seasonal ingredients* right before the eggs are completely done. Serve immediately.