Lox and Eggs with Onions
From McGough's Recipes
Ingredients
- Olive oil spray
- 1 tablespoon unsalted butter, or dairy free butter
- 1 small yellow onion, quartered and cut into ¼-inch slices (about 1 1/2 cups)
- 4 large eggs
- Kosher salt
- Freshly ground black pepper
- 3 ounces sliced Nova lox, chopped
- Chopped chives or scallion greens, for garnish
Instructions
- Heat a medium size skillet over medium heat. Spray lightly with oil and add the butter. Once the butter has melted and starts to foam, add the onions and ¼ teaspoon salt.
- Cook the onions for 10-12 minutes, or until the edges have browned, stirring often.
- Meanwhile, beat the eggs in a small bowl with 1/8 teaspoon salt and pepper, to taste.When the onions have browned, add the eggs and scramble until almost cooked through.
- Just before eggs are set, turn off the heat and add the salmon.
- Gently fold in the salmon until heated through and evenly combined, about 30 seconds. Top with chives or scallions and serve.