Lox, Egg and Onion

By Sharon Feldman

Courtesy of Jewlish.com

Ingredients:

• 1-2 tbsp. unsalted butter
• 1 small onion, finely chopped
• 6-8 slices lox (smoked salmon), cut into bite size pieces pat dry with paper towels to remove excess oil
• 8 eggs well beaten
• Kosher salt and pepper to taste

Directions:

In a medium pan, melt 1 tablespoon butter on medium heat and add onions. Cook onions, stirring often until they are soft and translucent (but not brown unless you like it like that), about 5-7 minutes.

Add lox and reduce heat to low. Stir lox and onions together and cook for about 3 minutes.

Add second tablespoon of butter and add beaten eggs. Add a good pinch of Kosher salt and small pinch of pepper and stir.

Allow eggs to set without stirring for about 3 minutes and then with a rubber spatula, stir every minute or so, until eggs are cooked to a soft scramble and the lox and eggs are evenly distributed throughout the mixture. Serve immediately.