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Lox and Eggs with Caramelized Onions, also called a LEO scramble takes “abnormal” scrambled eggs to “gourmet” in about quarter-hour!
Lox and Eggs with Onions
For those who’re lucky enough to know a Jewish delicatessen that serves breakfast, then you could recognize this iconic breakfast. The sweet flavor of evenly caramelized onions, the saltiness of smoked salmon, and creamy eggs makes this breakfast delicious! This healthy salmon and scrambled eggs dish is filled with omega-3s and low in carbs. This high-protein breakfast with over 21 grams of protein is a wonderful strategy to start your morning. More of my favorite scrambled egg recipes are these High-Protein Scrambled Eggs with Cottage Cheese and Mushroom-Spinach Scrambled Eggs.
How is lox different from smoked salmon?
Lox is cured salmon that shouldn’t be smoked, while smoked salmon is “cured or brined, then smoked.” Lox is usually saltier than smoked salmon. Nova lox is “cold-smoked salmon from Nova Scotia.”
Easy methods to Make Lox and Eggs
This lox and eggs recipe is simple to make at home.
- Heat a skillet over medium heat, spray it with olive oil, and add butter.
- Add the onions and 1 / 4 teaspoon of salt once the butter melts. Cook the onions for about 10 to 12 minutes.
- While the onions cook, beat the eggs seasoned with salt and pepper in a bowl. Pour within the eggs and scramble until almost cooked through.
- Right before the eggs are done, turn off the stove and gently fold within the salmon. Top the mixture with chives or scallions.
Variations:
- Fish: You should use smoke salmon, lox, or nova lox for this scrambled egg recipe.
- Seasoning: Season the eggs and onions with everything-bagel seasoning as an alternative of salt and pepper.
- Bagel: Serve the lox and scrambled eggs on a bagel as a sandwich.
- Double the recipe to feed more people.
More Smoked Salmon Recipes You’ll Love:
Lox and Eggs with Onions
3
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Lox and Eggs with Onions, also called a LEO scramble takes “abnormal” scrambled eggs to “gourmet” in about quarter-hour!
- Olive oil spray
- 1 tablespoon unsalted butter, or dairy free butter
- 1 small yellow onion, quartered and cut into ¼-inch slices (about 1 1/2 cups)
- 4 large eggs
- Kosher salt
- Freshly ground black pepper
- 3 ounces sliced Nova lox, chopped
- Chopped chives or scallion greens, for garnish
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Heat a medium size skillet over medium heat. Spray evenly with oil and add the butter. Once the butter has melted and starts to foam, add the onions and ¼ teaspoon salt.
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Cook the onions for 10-12 minutes, or until the perimeters have browned, stirring often.
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Meanwhile, beat the eggs in a small bowl with 1/8 teaspoon salt and pepper, to taste.
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When the onions have browned, add the eggs and scramble until almost cooked through.
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Just before eggs are set, turn off the warmth and add the salmon.
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Gently fold within the salmon until heated through and evenly combined, about 30 seconds. Top with chives or scallions and serve.
Serving: 1/2 of recipe, Calories: 279kcal, Carbohydrates: 9g, Protein: 21.5g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 397mg, Sodium: 690mg, Fiber: 1.5g, Sugar: 4g
Keywords: jewish breakfast, lox and eggs recipe, lox and scrambled eggs, lox, eggs and onions