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lox eggs and onions aka leo

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Salmon

Lox Eggs and Onions aka LEO

Known colloquially as the LEO, the combination of salty lox, softened onions, and scrambled eggs is a highlight of breakfast at the Jewish delicatessen.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • kosher salt and freshly ground black pepper to taste
  • 10 eggs
  • 1 teaspoon onion powder
  • 3 ounces smoked salmon, finely chopped
  • crème fraîche and finely chopped fresh dill, for garnish

Directions

  • Melt the butter in a large sauté pan over medium heat. When bubbling, add the onion and a sprinkle of salt and cook, stirring occasionally, until softened and lightly browned, 7 to 10 minutes.
  • Meanwhile, in a medium bowl, whisk together the eggs, onion powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper, until fully combined and slightly frothy.
  • Pour the egg mixture over the onions and cook, stirring often with a rubber spatula, until eggs are just barely set. Remove pan from heat, and stir in the smoked salmon.
  • Divide eggs amongst plates and serve dolloped with creme fraiche and sprinkled with dill.

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