Eggs, Lox & Onions
This comforting, Jewish soul food classic dish is perfect for breakfast, brunch, or when you feel like having comfort food for dinner. It's even perfect on a wrap with sweet, sliced tomatoes.
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1-2
tbsp.
unsalted butter
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1
small onion, finely chopped
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6-8
slices
lox (smoked salmon), cut into bite size pieces
pat dry with paper towels to remove excess oil
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8
eggs
well beaten
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Kosher salt and pepper to taste
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In a medium saute pan, melt butter on medium heat and add onions. Cook onions, stirring often until they are soft and translucent (but not brown), about 5-7 minutes.
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Add lox and reduce heat to low. Stir lox and onions together and cook for about 3 minutes.
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Add second tablespoon of butter and add beaten eggs. Add a good pinch of Kosher salt and small pinch of pepper and stir.
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Allow eggs to set without stirring for about 3 minutes and then with a rubber spatula, stir every minute or so, until eggs are cooked to a soft scramble and the lox and eggs are evenly distributed throughout the mixture. Serve immediately.