Recipe courtesy of Wayne Harley Brachman
L.e.O. (Lox and Eggs and Onions)
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 293
- Total Fat
- 23
- Saturated Fat
- 6
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 17
- Cholesterol
- 334
- Sodium
- 692
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
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
- 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.