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
Scale
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.
