Recipe courtesy of Wayne Harley Brachman

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

Save Recipe
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings
Share This Recipe


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.

Classic Deviled Eggs

Perfect Poached Eggs

Hard Boiled Eggs

Sausage, Peppers and Onions

Cloud Eggs

Egg Rolls

Perfect Scrambled Eggs