MATZO, LOX, EGGS AND ONIONS
One morning during Passover, when I was eating matzo brei but dreaming about bagels and lox, it hit me. If I added smoked salmon to the matzo brei, I'd end up with a heartier twist on another Jewish staple: lox, eggs and onions.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, one pot, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 20 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 476 milligrams, Sugar 2 grams, TransFat 0 grams
LOX AND EGGS AND ONIONS
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
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
RECIPE: LOX, SCRAMBLED EGGS AND ONIONS - GABE KENNEDY RECIPE
In this simple breakfast recipe, creamy eggs with sweet onions and smoky soft salmon are finished with the perfect touch of Aleppo heat.
Provided by Tasting Table Staff
Categories Main Course
Time 20m
Number Of Ingredients 6
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.
L.E.O. (LOX AND EGGS AND ONIONS)
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 7
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.
LEO: LOX, EGGS AND ONIONS RECIPE - (4.4/5)
Provided by á-50454
Number Of Ingredients 8
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.
SCRAMBLED EGGS WITH LOX AND CREAM CHEESE
Categories Egg Breakfast Brunch Low Carb Cream Cheese Salmon Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Whisk eggs, salt and pepper in large bowl to blend. Melt butter in large nonstick skillet over medium-high heat. Add eggs. Using wooden spoon, stir until eggs are almost set, about 5 minutes. Gently fold in cheese and salmon and stir just until eggs are set, about 1 minute.
- Transfer eggs to platter. Sprinkle with chives, if desired, and serve.
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