Eggs Lox Onions Recipes

L.E.O. (LOX AND EGGS AND ONIONS)

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 eggs with a fork, 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.

EGGS, LOX & ONIONS

Steps:

• 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.

RECIPE: LOX, SCRAMBLED EGGS AND ONIONS - GABE KENNEDY RECIPE

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 overaerate. 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, 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.

LEO - LOX, EGGS AND ONIONS (MY VERSION WITH RED BELL PEPPERS)

Steps:

• Saute the chopped onion and peppers in the olive oil and saute' until onion are transparent and peppers are al dente.
• Add the lox pieces and cook an additional 3-5 minutes until the lox is opaque.
• Add the eggs and toss to scramble.
• Keep moving eggs around until done to your liking.
• Note: I have also used egg beaters (6) and 2 eggs with the same delicious results.

MATZO, LOX, EGGS AND ONIONS

Steps:

• Put the matzos under a running faucet for about 15 seconds or until really wet. They should start to soften but not fall apart. Break them into rough 1 1/2-inch pieces.
• Scatter the onion in a large dry skillet over high heat. Cook for 1 to 2 minutes until it turns dark golden brown on one side, then stir in the butter and a pinch of salt and cook until golden all over and dark brown in spots, about 3 to 5 minutes. If the butter starts to become too brown, lower the heat.
• While the onion is frying, whisk the eggs in a medium bowl with 1/2 teaspoon salt and the pepper. Stir in the matzo pieces and let them soak.
• Reduce the heat under the skillet to medium-low and add matzo-egg mixture to the onion. Cook, stirring, as you would with scrambled eggs. When the eggs are two-thirds of the way cooked, stir in the smoked salmon and dill. Serve immediately with a pool of honey and dollop of sour cream on the side.

LOX AND EGGS AND ONIONS

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.