Eggs, Lox & Onions
Published by Clarkson Potter
There are few better or more enticing morning scents, guaranteed to help a person open his or her eyes with a smile, than the seductive aroma of sautéed onions. I think this is because the scent of onions cooking is usually experienced later in the day, before dinner, when people are often tired and needy. I’ve found that choosing to include them at breakfast is a great way to start the day in an extra soothing way.
NotesTiming is Everything:
For eggs, lox, and onions on busy weekday mornings, do this:
The night before, slice the onions and the salmon and keep them refrigerated, separately, well covered. Cut the chives and put them in a small covered bowl. Beat the eggs in a bowl with 1 teaspoon water and chill, covered. Leave your skillet on the stove on a turned-off burner.
1 Serving (recipe can be doubled)
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Taste and Texturebuttery, creamy, salty, smoky, umami
- 2 teaspoons flavorless vegetable oil
- ½ cup thinly sliced yellow onion
- Kosher or sea salt and freshly ground black pepper to taste
- 1 generous tablespoon thinly sliced fresh chives, plus more for garnish (if unavailable, mince the deeper green part of a scallion)
- 3 ounces (about 3 thin slices) smoked salmon (use belly lox or another very flavorful smoked salmon)
- 2 teaspoons unsalted butter
- 2 extra large eggs, lightly beaten with 1 teaspoon water
- Hot toast with cream cheese
Heat an 8-inch nonstick skillet over medium-high heat, and when hot, add the vegetable oil. When the oil is hot, add the onion and cook, stirring frequently, until softened, very fragrant, and golden at the edges. Don’t let the onion turn brown, however, or it will be too sweet. Sprinkle the onion with a little salt and black pepper and scrape into a small bowl. Stir the minced chives into the onion. Place the skillet back on the stove.
Stack the slices of smoked salmon and roll them up lengthwise. Slice the roll into ½-inch slices, then unravel the slices and briefly sauté the salmon over medium-high heat, stirring frequently, just until it loses its translucency, about 30 seconds. Add the salmon to the bowl of hot onion.
Place the same skillet back on the stove and melt the butter over medium-high heat. When hot and bubbling, add the beaten eggs and turn the heat to medium. Let the eggs cook, undisturbed, just until they start to set on the bottom, about 1 minute. Give the eggs a good turn with a wooden spoon or a heatproof rubber spatula, then fold in the salmon and onion. Cook the eggs until they’re done to your liking, folding occasionally. Try not to overstir as the eggs cook, as this breaks them down into small curds. The eggs should remain in fluffy clumps, laced with chive-flecked onions and pieces of smoked salmon.
Sprinkle the eggs with salt and pepper to taste, then scrape them onto an individual serving plate. Sprinkle the top with additional minced chives and serve immediately, with your choice of hot toast.
2004 by Lauren Groveman