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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.
Course Breakfast, Brunch
Cuisine Jewish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people


  • 1-2 tbsp. unsalted butter
  • 1 small onion, finely chopped
  • 6-8 slices lox (smoked salmon), cut into bite size pieces pat dry with paper towels to remove excess oil
  • 8 eggs well beaten
  • Kosher salt and pepper to taste


  1. 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.
  2. Add lox and reduce heat to low. Stir lox and onions together and cook for about 3 minutes.
  3. Add second tablespoon of butter and add beaten eggs. Add a good pinch of Kosher salt and small pinch of pepper and stir.
  4. 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.