Matzo Brei With Creamed Spinach and Crispy Onions

Ingredients

• 2 tablespoons vegetable oil
• 2 medium onions, thinly sliced (about 2 cups)
• kosher salt
• fresh ground black pepper

• 2 (10 ounce) packages frozen chopped spinach, thawed
• 3 whole matzos
• 6 large eggs, lightly beaten
• 2 tablespoons unsalted butter
• 5 1/4 ounces boursin cheese (herb flavored) or 2/3 cup soft fresh goat cheese or cream cheese or onion-chive cream cheese

Directions

1. 1

   Heat the oil in a medium skillet over high heat until hot.

2. 2

   Reduce the heat to medium; add the onions and cook, stirring occasionally, until golden, about 8-10 minutes.

3. 3

   Season with salt and pepper, to taste, and transfer to a bowl with a slotted spoon.

4. 4

   Reserve the skillet and oil in which the onions were cooked.

5. 5

   Meanwhile squeeze the spinach well, a handful at a time to remove all the water and set aside.

6. 6

   Break up the matzos slightly and soak them in a bowl of cold water for 1-3 minutes; don't let them get too soggy!

7. 7

   Drain the matzos and combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

8. 8

   Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot.

9. 9

   Add the matzo mixture and cook, stirring constantly, until eggs are scrambled and the matzo has begun to crisp, about 5 minutes.

10. 10

    Stir in the spinach and cheese and cook until just heated through.

11. 11

    Top each portion with a mound of the onions.