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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
small onion, finely chopped
lox (smoked salmon), cut into bite size pieces
pat dry with paper towels to remove excess oil
Kosher salt and pepper to taste
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.
Add lox and reduce heat to low. Stir lox and onions together and cook for about 3 minutes.
Add second tablespoon of butter and add beaten eggs. Add a good pinch of Kosher salt and small pinch of pepper and stir.
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.