There is something truly irresistible about the combination of silky smoked salmon with soft scrambled eggs and sweet, caramelized onions. This Lox and Eggs with Onions Recipe celebrates that harmony, delivering a breakfast that feels both elegant and comforting. Whether you’re making an indulgent weekend brunch or a quick weekday treat, the smoky richness of Nova lox paired with tender onions and fluffy eggs makes every bite a delight. It’s a dish that not only tastes fantastic but feels like a special occasion on your plate.
Ingredients You’ll Need
These ingredients are beautifully simple yet essential to creating the vibrant flavors and textures that make this recipe a standout. Each element plays a role, from the sweetness of the caramelized onions to the delicate saltiness of the lox, creating a perfectly balanced dish.
- Olive oil spray: A light spray to prevent sticking without overpowering the other ingredients.
- 1 tablespoon unsalted butter (or dairy-free butter): Adds creamy richness that helps soften and caramelize the onions beautifully.
- 1 small yellow onion, quartered and cut into 1/4-inch slices: This gives the dish a subtle sweetness and tender texture that complements the eggs and salmon.
- 4 large eggs: The star protein, providing fluffy, soft scrambled base.
- Kosher salt: Essential for seasoning both the onions and eggs to bring out their flavors.
- Freshly ground black pepper: Adds a gentle spicy kick to balance the richness.
- 3 ounces sliced Nova lox, chopped: The smoky, silky salmon elevates the dish with its luxurious texture and flavor.
- Chopped chives or scallion greens, for garnish: A fresh, mild touch of green that brightens up every forkful.
How to Make Lox and Eggs with Onions Recipe
Step 1: Heat the Skillet
Start by warming a medium-sized skillet over medium heat. Lightly spray with olive oil and melt your butter in the pan. This combination prevents sticking while adding a luscious buttery base that helps your onions caramelize perfectly. Getting your pan to the right temperature at this point sets the stage for all the delicious layers to come.
Step 2: Cook the Onions
Once the butter is melted and shimmering, add your sliced onions along with a generous pinch of kosher salt. Sauté these for 10 to 12 minutes, stirring often to promote even browning. You’ll notice the onions soften and develop a beautiful golden color with slightly crispy edges. This step is crucial as the caramelized onions inject a sweet, rich flavor that beautifully contrasts the smoky salmon and creamy eggs.
Step 3: Beat the Eggs
While your onions are working their magic, crack the eggs into a small bowl. Add in a pinch of salt and freshly ground black pepper, then whisk until the mixture looks uniform and slightly frothy. This ensures the eggs will scramble up tender and evenly seasoned, making every mouthful smooth and flavorful.
Step 4: Add and Scramble the Eggs
Once your onions have reached that perfect caramelized state, pour the beaten eggs directly into the skillet. Using a spatula, stir gently and continuously, allowing the eggs to cook slowly and scramble into soft curds. Stop cooking when the eggs are just about set but still a little creamy—this keeps the texture luxurious and prevents dryness.
Step 5: Fold in the Lox
Turn off the heat and fold in the chopped Nova lox carefully. The residual heat will warm the salmon through without cooking it further, preserving its delicate texture and smoky flavor. Give it about 30 seconds before plating, gently combining everything so every bite offers ribbons of eggs, onions, and smoky fish.
Step 6: Serve
Transfer your beautiful scramble to plates, then sprinkle over fresh chopped chives or scallion greens. The fresh herbs add a gentle burst of color and a mild onion note that elevates the entire dish. This warm, inviting breakfast is now ready to enjoy!
How to Serve Lox and Eggs with Onions Recipe
Garnishes
Chopped chives or scallion greens are classic garnishes here because they add a fresh, mild bite that contrasts the smoky and sweet flavors in the dish. A few cracks of extra black pepper can heighten the aroma and texture. If you want to get fancy, a dollop of crème fraîche or a squeeze of fresh lemon can add a creamy tang or brightness that makes this dish even more memorable.
Side Dishes
To round out your meal, consider serving this Lox and Eggs with Onions Recipe alongside some toasted bagels or rye bread for that traditional vibe. A small salad with fresh greens and a light vinaigrette helps cleanse the palate. If you crave more savory comfort, crispy roasted potatoes or a side of sautéed mushrooms can make your breakfast feel substantial and well-rounded.
Creative Ways to Present
Don’t hesitate to get creative! Serve these scrambled eggs in individual ramekins topped with smoked salmon rosettes and thinly sliced red onions for a stunning brunch presentation. Alternatively, pile the scramble over warm tortillas and add a sprinkle of fresh dill for a delicious breakfast wrap. The natural creaminess and smoky notes lend themselves to many fun twists.
Make Ahead and Storage
Storing Leftovers
If you find yourself with some leftover Lox and Eggs with Onions Recipe, place it in an airtight container and store it in the refrigerator. It will keep well for up to two days. Be sure to cool the scramble completely before refrigerating to maintain the best texture and flavor.
Freezing
Because of the eggs and delicate lox, freezing is not recommended for this recipe. The texture of the eggs can become rubbery and the salmon can turn mushy when thawed. Fresh is best when it comes to enjoying this delightful dish.
Reheating
When you’re ready to enjoy leftovers, gently reheat the scramble in a non-stick skillet over low heat, stirring occasionally until warmed through. Avoid the microwave if you want to preserve the silky texture of the eggs and lox. Add fresh chives or scallions after warming to bring back some brightness.
FAQs
Can I use smoked salmon instead of Nova lox?
Absolutely! While Nova lox is traditional and has a smooth texture, any good-quality smoked salmon will work nicely in this recipe. Just chop it similarly to keep the balance in each bite.
Is this recipe dairy-free friendly?
Yes! You can easily substitute the unsalted butter for a dairy-free butter alternative and ensure your olive oil spray doesn’t contain dairy. The rest of the ingredients are naturally dairy-free.
Can I add other vegetables to this dish?
Definitely. Spinach, bell peppers, or even tomatoes can be sautéed with the onions for extra color and flavor. Just adjust the cooking time so the vegetables are tender but not overcooked.
How can I make this recipe for more people?
This recipe scales up nicely. Simply multiply the ingredients and use a larger skillet. Cook the onions and eggs in batches if needed to maintain texture, then combine everything at the end.
Is this suitable for a brunch party?
It really is! The Lox and Eggs with Onions Recipe feels special enough for guests but is simple enough to whip up with minimal fuss. Serve with classic brunch sides like fresh fruit, bagels, and coffee for a crowd-pleasing spread.
Final Thoughts
There is something genuinely special about preparing and savoring this Lox and Eggs with Onions Recipe. From the first bite, you experience a perfect blend of smoky, sweet, and savory that feels both luxurious and homey. I encourage you to give it a try — your mornings will thank you for it!
Print
Lox and Eggs with Onions Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
A quick and flavorful breakfast dish featuring scrambled eggs with sautéed onions and savory Nova lox, topped with fresh chives for a deliciously balanced start to your day.
Ingredients
For the Eggs and Onions
- Olive oil spray
- 1 tablespoon unsalted butter (or dairy-free butter)
- 1 small yellow onion, quartered and cut into 1/4-inch slices
- 4 large eggs
- 1/4 teaspoon kosher salt (for onions)
- 1/8 teaspoon salt (for eggs)
- Freshly ground black pepper, to taste
For the Salmon
- 3 ounces sliced Nova lox, chopped
For Garnish
- Chopped chives or scallion greens
Instructions
- Heat skillet: Heat a medium-sized skillet over medium heat. Lightly spray with olive oil and add the unsalted butter to melt.
- Cook onions: Once the butter has melted, add the sliced onions and 1/4 teaspoon kosher salt. Cook for 10-12 minutes, stirring often, until the onions are browned around the edges.
- Beat eggs: While the onions cook, beat the eggs in a small bowl with 1/8 teaspoon salt and freshly ground black pepper to taste.
- Add eggs: When the onions are browned, pour the beaten eggs into the skillet. Scramble gently and cook until the eggs are almost set but still slightly soft.
- Add salmon: Just before the eggs finish cooking, turn off the heat and fold in the chopped Nova lox. Stir gently to combine and allow the residual heat to warm the salmon for about 30 seconds.
- Serve: Transfer the lox and eggs to plates, garnish with chopped chives or scallion greens, and serve immediately.
Notes
- Use dairy-free butter if you prefer a lactose-free or vegan-friendly version, but note that traditional lox is not vegan.
- Cooking the onions slowly until browned adds a sweet depth of flavor to the eggs.
- Do not overcook the eggs; they should remain soft and creamy.
- Nova lox is already cured and does not require cooking; gently warming it in the eggs is enough.
- Serve with toasted bread or bagels for a classic brunch option.
