Recipe Lox Scrambled Eggs And Onions Gabe Kennedy

LOX AND EGGS AND ONIONS

Lox and Eggs and Onions image

Good for a delicious breakfast or even a mid-day snack! I like it because its filling and flexible, you can eat it at all times of the day.

Provided by hellokitty

Categories Breakfast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 large onion
3 tablespoons canola oil
1 tablespoon butter
1/4 lb lox
8 eggs
1 dash salt
1 dash pepper
2 scallions, chopped

Steps:

Cut the onion in half, then slice thinly.
In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored.
In a bowl, beat the eggs with a fork until combined, then add to the pan.
When the eggs have set on the bottom, scramble in the lox and flip over.
Cook and scramble until just set. (Can be more well done or less well done according your tastes).
You can then serve on a bagel, or just by itself.

Nutrition Facts : Calories 211.1, Fat 16.4, SaturatedFat 4, Cholesterol 291.4, Sodium 512.7, Carbohydrate 3.4, Fiber 0.5, Sugar 1.7, Protein 12.2

LEO: LOX, EGGS AND ONIONS RECIPE - (4.4/5)

LEO: Lox, Eggs and Onions Recipe - (4.4/5) image

Provided by á-50454

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
1/2 cup minced white onion, about 1/2 small white onion
Kosher salt, to taste
5 large eggs
1/3 cup lox, finely diced, about 2 ounces
1 tablespoon chopped chives
Aleppo pepper, to finish
Flaky salt, to finish

Steps:

In a medium nonstick skillet, heat the butter over medium-low heat. Add the onions, season with a pinch of salt and cook until soft and translucent, stirring occasionally, 7 minutes. Meanwhile, crack the eggs into a medium bowl and whisk until the whites and yolks blend together, 20 to 30 seconds. Be careful not to over aerate. Add the eggs to the onions and cook, stirring constantly with a rubber spatula, until the eggs become soft curds and are almost fully cooked, about 2½ minutes. Remove from the heat and immediately stir in the lox. Garnish with the chives, sprinkle with Aleppo pepper and flaky salt, and serve.

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