Best 3 Lox And Eggs And Onions Recipes

L.E.O. (LOX AND EGGS AND ONIONS)

Steps:

• Cut the onion in half, then slice thinly. In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored. In a bowl, beat eggs with a fork, then add to the pan. When the eggs have set on the bottom, scramble in the lox and flip over. Cook and scramble until just set.

MATZO, LOX, EGGS AND ONIONS

Steps:

• Put the matzos under a running faucet for about 15 seconds or until really wet. They should start to soften but not fall apart. Break them into rough 1 1/2-inch pieces.
• Scatter the onion in a large dry skillet over high heat. Cook for 1 to 2 minutes until it turns dark golden brown on one side, then stir in the butter and a pinch of salt and cook until golden all over and dark brown in spots, about 3 to 5 minutes. If the butter starts to become too brown, lower the heat.
• While the onion is frying, whisk the eggs in a medium bowl with 1/2 teaspoon salt and the pepper. Stir in the matzo pieces and let them soak.
• Reduce the heat under the skillet to medium-low and add matzo-egg mixture to the onion. Cook, stirring, as you would with scrambled eggs. When the eggs are two-thirds of the way cooked, stir in the smoked salmon and dill. Serve immediately with a pool of honey and dollop of sour cream on the side.

LOX AND EGGS AND ONIONS

Steps:

• Cut the onion in half, then slice thinly.
• In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored.
• In a bowl, beat the eggs with a fork until combined, then add to the pan.
• When the eggs have set on the bottom, scramble in the lox and flip over.
• Cook and scramble until just set. (Can be more well done or less well done according your tastes).
• You can then serve on a bagel, or just by itself.