LOX AND EGGS AND ONIONS
Good for a delicious breakfast or even a mid-day snack! I like it because its filling and flexible, you can eat it at all times of the day.
Provided by hellokitty
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 211.1, Fat 16.4, SaturatedFat 4, Cholesterol 291.4, Sodium 512.7, Carbohydrate 3.4, Fiber 0.5, Sugar 1.7, Protein 12.2
EGGS, LOX & ONIONS
Steps:
- In a medium saute pan, melt butter on medium heat and add onions. Cook onions, stirring often until they are soft and translucent (but not brown), 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.
L.E.O. (LOX AND EGGS AND ONIONS)
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 7
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.
LOX & ONION OMELET
Make and share this Lox & Onion Omelet recipe from Food.com.
Provided by shimsand
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Dice onion.
- Shred lox into small pieces.
- Melt butter in frying pan.
- Fry onions.
- Put shredded lox into pan.
- Crack 6 eggs into pan on top of onions/lox mix.
- Mix everything together. Don't cook like a traditional omelet.
- Take of stovetop burner.
- Place slices of Muenster cheese ontop of omelet.
- Cover pan to allow cheese to melt.
- Salt to taste.
Nutrition Facts : Calories 474.6, Fat 36, SaturatedFat 17.7, Cholesterol 625.2, Sodium 1632, Carbohydrate 2.7, Fiber 0.2, Sugar 1.5, Protein 33.4
MATZO, LOX, EGGS AND ONIONS
One morning during Passover, when I was eating matzo brei but dreaming about bagels and lox, it hit me. If I added smoked salmon to the matzo brei, I'd end up with a heartier twist on another Jewish staple: lox, eggs and onions.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, one pot, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 20 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 476 milligrams, Sugar 2 grams, TransFat 0 grams
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