If you’ve ever wondered how to elevate your breakfast with something truly special, the Lox and Eggs with Onions Recipe is your new go-to. This dish perfectly balances the silky richness of Nova lox, the comforting fluffiness of scrambled eggs, and the sweet savoriness of caramelized onions. Every bite bursts with flavor and just the right amount of texture, turning a simple morning meal into a memorable experience. Whether you’re making it for a lazy weekend brunch or a quick weekday treat, this recipe never fails to delight.
Ingredients You’ll Need
These ingredients may be simple, but each is essential to building the perfect harmony of flavors and textures in this dish. From the buttery onions to the silky lox, every element plays a delicious part.
- Olive oil spray: A light coating to prevent sticking and add a subtle fruity aroma during cooking.
- 1 tablespoon unsalted butter (or dairy-free butter): Provides richness and helps brown the onions beautifully.
- 1 small yellow onion, quartered and cut into 1/4-inch slices: Adds sweetness and depth as it caramelizes.
- 4 large eggs: The creamy base of this dish, offering protein and fluffy texture.
- Kosher salt: Enhances all the natural flavors without overpowering them.
- Freshly ground black pepper: Gives a gentle kick that brightens the eggs.
- 3 ounces sliced Nova lox, chopped: The star ingredient bringing that silky, smoky salmon flavor.
- Chopped chives or scallion greens, for garnish: Adds a fresh, green pop and a subtle onion note to finish.
How to Make Lox and Eggs with Onions Recipe
Step 1: Heat the Skillet
Start by warming a medium-sized skillet over medium heat. Spray it lightly with olive oil to keep things from sticking and then add your butter. The butter not only prevents sticking but also creates the perfect base for cooking your onions with a luscious, golden edge.
Step 2: Cook the Onions
Once the butter has melted and shimmers, add your sliced onions along with a pinch (about 1/4 teaspoon) of kosher salt. Stir frequently as the onions cook for about 10 to 12 minutes, allowing them to soften and caramelize. This slow browning process is what gives the dish its irresistible sweet and savory undertone that perfectly complements the smoky salmon.
Step 3: Beat the Eggs
While your onions are transforming in the skillet, beat the eggs in a bowl with the remaining salt (about 1/8 teaspoon) and freshly ground black pepper. Getting the seasoning right here ensures your eggs have that balanced flavor throughout.
Step 4: Add the Eggs
Once your onions are beautifully browned, pour the beaten eggs into the skillet. Keep the heat moderate and scramble gently, stirring often until the eggs are just about cooked through but still creamy and soft. This stage is all about achieving a tender scramble, so patience is key!
Step 5: Fold in the Salmon
Just before the eggs set completely, remove the skillet from the heat and add the chopped Nova lox. Gently fold the lox into the eggs and onions until warmed through, which happens quickly in about 30 seconds. The residual heat will keep the salmon tender and flavorful without overcooking it.
Step 6: Serve
Finish with a sprinkle of fresh chopped chives or scallion greens for an added burst of color and a mild onion brightness. Your Lox and Eggs with Onions Recipe is now ready to enjoy!
How to Serve Lox and Eggs with Onions Recipe
Garnishes
Fresh herbs like chopped chives or scallions don’t just look pretty; they bring a delicate oniony flavor that balances the creamy eggs and rich salmon perfectly. A light dusting of cracked black pepper on top can also add a bit more depth and a slight peppery kick.
Side Dishes
This dish shines wonderfully alongside toasted bagels or crusty bread to scoop up every bit of the savory scramble. For a bit of freshness and crunch, serve it with a crisp green salad or sliced cucumber tossed in lemon and dill, which refreshes the palate beautifully.
Creative Ways to Present
If you want to impress your brunch guests, serve the Lox and Eggs with Onions Recipe in individual ramekins or on a bed of sautéed greens like spinach or kale. Another fun idea is to stuff the scramble inside avocado halves for a creamy, colorful presentation that’s as tasty as it is Instagram-worthy.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. The flavors may meld even more, though the eggs will firm up, so be prepared for a slightly different texture when you reheat.
Freezing
While eggs with lox generally freeze poorly because of texture changes, you can freeze the cooked onions separately. Store them in a sealed container or freezer bag for up to one month, then add fresh eggs and lox when ready to serve.
Reheating
To gently reheat your leftovers, warm them slowly in a skillet over low heat, adding a splash of water or a bit of butter if needed to keep the eggs moist. Avoid microwaving directly as it can make the eggs rubbery and the salmon tough.
FAQs
Can I use smoked salmon instead of Nova lox?
Absolutely! Smoked salmon can be used as a tasty alternative. Just be mindful of the salt content as it can sometimes be saltier than Nova lox.
What if I don’t have fresh chives or scallions for garnish?
Fresh herbs add a nice touch, but if you don’t have them on hand, a sprinkle of finely chopped fresh parsley or dill can also work beautifully.
Is this recipe suitable for a dairy-free diet?
Yes! Simply substitute the unsalted butter with a dairy-free butter or extra olive oil to keep the dish dairy-free while maintaining flavor.
Can I make this recipe vegan?
This particular dish relies heavily on eggs and lox, so making it fully vegan would require swapping those ingredients for plant-based alternatives like tofu scramble and smoked carrot “lox.”
How can I make the onions cook faster?
To speed up the onion cooking time, slice them thinner or cook over slightly higher heat, but watch carefully to prevent burning and maintain that lovely caramelized flavor.
Final Thoughts
Making the Lox and Eggs with Onions Recipe is like inviting a little bit of brunch magic into your kitchen. It’s simple enough for a quick weekday breakfast but rich and flavorful enough to serve when you want to feel a touch indulgent. I encourage you to try it soon—it’s a beautiful way to start the day with something cozy, elegant, and utterly delicious.
Print
Lox and Eggs with Onions Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A quick and flavorful breakfast dish featuring scrambled eggs with caramelized onions and smoky Nova lox, garnished with fresh chives or scallions for a vibrant finish.
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 kosher salt (for eggs)
- Freshly ground black pepper, to taste
For Serving
- 3 ounces sliced Nova lox, chopped
- Chopped chives or scallion greens, for garnish
Instructions
- Heat skillet: Heat a medium-sized skillet over medium heat. Lightly spray the skillet with olive oil and add the butter, allowing it to melt completely.
- Cook onions: Add the sliced onions along with 1/4 teaspoon of kosher salt. Cook the onions, stirring often, for 10-12 minutes until they are nicely browned around the edges.
- Beat eggs: While the onions cook, beat the eggs in a small bowl with 1/8 teaspoon kosher salt and freshly ground black pepper to taste.
- Add eggs: Once the onions have browned, pour the beaten eggs into the skillet. Scramble gently over medium heat until the eggs are almost fully cooked.
- Add salmon: Turn off the heat just before the eggs are fully set. Add the chopped Nova lox and carefully fold it into the eggs until warmed through, about 30 seconds.
- Serve: Transfer the scrambled eggs with lox and onions to plates. Garnish with chopped chives or scallion greens and serve immediately.
Notes
- You can substitute dairy-free butter to make this recipe dairy-free.
- Use kosher salt to enhance the savory flavors, but adjust to taste.
- Chopping the lox just before adding helps keep its texture and flavor.
- This dish pairs well with toasted bread or a light green salad for a complete meal.
- For a spicier variation, add a pinch of freshly ground black pepper or a dash of hot sauce.
