Recipe courtesy of Wayne Harley Brachman

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

  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. 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.

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