L.e.O. (Lox and Eggs and Onions)

Name: L.e.O. (Lox and Eggs and Onions)
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: jewish-cooking
Ingredients: 1 large Spanish onion; 3 tablespoons canola oil; 1 tablespoon butter; 1/4 pound lox (may be scraps or wings); 8 eggs; Salt and pepper; 2 scallions, chopped

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Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 servings

Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 servings

Ingredients

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1 large Spanish onion

3 tablespoons canola oil

1 tablespoon butter

1/4 pound lox (may be scraps or wings)

8 eggs

Salt and pepper

2 scallions, chopped

Directions

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.