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
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 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.
