Lox and Eggs
Lox and eggs is a popular dish at deli-restaurants serving Jewish-style cuisine — and lox with scrambled eggs is ideal for preparing at home. It’s very easy, takes no time, and costs much less when you make your own. In case you’re wondering, lox is cured salmon. Smoked salmon, which is less salty, can be used as a substitute.
Preparation time: 7 minutes
Cooking time: 5 minutes
Yield: 4 to 6 servings
Keeping kosher: Dairy
1 bunch green onions
10 large eggs
1/4 teaspoon salt
Freshly ground pepper to taste
2 or 3 tablespoons butter
3/4 cup thin strips of lox
Thinly slice the green onions, including both the white and green parts.
Set aside 2 tablespoons green part of the sliced green onions for garnish.
In a large bowl, whisk eggs with salt and pepper until blended.
Melt butter in a large skillet.
Add 3/4 cup green onions and sauté over medium-low heat for 1 minute.
Add beaten eggs and scramble over low heat, stirring often, for 3 minutes, or until they’re set to your taste.
Remove from heat and gently stir in lox.
Taste and adjust seasoning, as necessary.
Serve immediately, garnished with reserved green onions.