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
Save Recipe

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

Directions

  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.

Egg White Frittata with Lox and Arugula

Scrambled Eggs with Cheddar Cheese and Onions

Smoked Salmon and Cream Cheese Omelette with Green Onions