A quick and flavorful Indian-style scrambled egg dish, spiced with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a light meal, ready in under 30 minutes and best served with pav or roti.
Prep10 min
Cook15 min
Servings4
Serving size: 1 serving
257cal
15gprotein
13gcarbs
17g
Ingredients
8 pcs Eggs (Use large, room temperature eggs for the best texture.)
2 tbsp Ghee (Can be substituted with a neutral oil like sunflower oil.)
1 tsp Cumin Seeds
2 medium Red Onion (Finely chopped.)
2 medium Roma Tomatoes (Finely chopped.)
1 inch Ginger (Peeled and finely grated.)
4 cloves Garlic (Finely minced.)
2 pcs Green Chilies (Finely chopped. Adjust quantity to your spice preference.)
Skip the deli counter and make your own silky, flavorful cured lox at home. This recipe uses a simple salt and sugar cure with fresh dill to transform a fresh salmon fillet into a luxurious treat, perfect for bagels and brunch.
A beloved Jewish deli classic, this simple scramble combines silky lox, sweet caramelized onions, and fluffy eggs. Perfect for a hearty brunch, especially when served with a fresh bagel.
A classic Jewish-American roll, chewy and savory with a signature indented center filled with sweet, cooked onions and poppy seeds. A delightful alternative to a bagel, perfect for breakfast or a snack.
About Anda Bhurji, Cured Lox, Lox Eggs and Onions and Bialys with Onion Filling
Protein-packed L.E.O. with lox and a toasted bialy. The perfect energy-giving start to your day!
This jewish_american dish is perfect for breakfast. With 880.75 calories and 57.31999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp Red Chili Powder (Kashmiri chili powder is recommended for color and mild heat.)
1 tsp Salt (Adjust to taste.)
0.5 tsp Garam Masala (Add at the end for the best aroma.)
2 tbsp Cilantro (Freshly chopped, for garnish.)
Instructions
1
In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.
2
Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
4
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.
5
Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.
6
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
7
Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.
8
Turn off the heat. The residual heat will finish cooking the eggs. Sprinkle the garam masala and chopped fresh cilantro over the eggs. Give it a final gentle stir to combine. Serve immediately.
12
Serving size: 1 serving
177cal
15gprotein
9gcarbs
8gfat
Ingredients
900 g Salmon Fillet (Center-cut, skin-on, pin bones removed. Sushi-grade is recommended.)
250 g Kosher Salt (Coarse, non-iodized salt is crucial.)
100 g Granulated Sugar (White granulated sugar.)
15 g Black Peppercorns (Coarsely crushed.)
50 g Fresh Dill (One large bunch, roughly chopped.)
30 ml Gin (Optional, for botanical flavor.)
Instructions
1
Prepare the Salmon (5 minutes)
Rinse the salmon fillet under cold water and pat it completely dry with paper towels. A dry surface is key for a good cure.
Run your fingers over the flesh to feel for any pin bones and remove them with clean tweezers or pliers.
Place the salmon skin-side down in a large, non-reactive dish (glass or ceramic) that fits it snugly.
2
Mix and Apply the Cure (5 minutes)
In a medium bowl, thoroughly combine the kosher salt, granulated sugar, and coarsely crushed black peppercorns.
If using, drizzle the gin evenly over the salmon flesh.
Generously pack the salt and sugar mixture over the entire surface of the salmon flesh. Ensure it's fully coated.
Press the chopped fresh dill firmly on top of the cure mixture, creating a thick, even green layer.
3
Wrap and Weigh Down (5 minutes)
Cover the dish tightly with plastic wrap, pressing it directly onto the surface of the dill.
Place something heavy and flat on top to press the salmon down. A brick wrapped in foil, a smaller dish filled with cans, or a cast-iron skillet works well.
The weight helps expel moisture and ensures a firm, silky texture.
4
Cure in the Refrigerator (48-72 hours)
Place the weighted dish in the refrigerator to cure for 48 to 72 hours.
Every 12 hours, remove the weight and plastic wrap, flip the salmon fillet over, and then re-wrap and re-weigh it.
You will notice a significant amount of liquid (brine) being drawn out; this is the curing process at work.
5
Rinse and Dry the Lox (5 minutes + 1 hour air-dry)
After the curing time, the salmon should feel firm to the touch all over.
Unwrap the lox and scrape off the dill and cure mixture. Discard the brine.
Briefly rinse the fillet under cold running water to remove any remaining cure.
Pat the lox completely dry with paper towels. For the best texture and easiest slicing, place it on a wire rack over a plate and let it air-dry, uncovered, in the fridge for another 1-2 hours to form a pellicle (a thin, dry layer).
6
Slice and Serve
Place the cured lox skin-side down on a clean cutting board.
Using a very sharp, long, thin knife (a lox or carving knife is ideal), slice the lox as thinly as possible on a diagonal angle, starting from the tail end. Slice away from the skin, leaving the skin behind.
Serve immediately on bagels with cream cheese, capers, and red onion, or store for later.
8 pcs Large Eggs (At room temperature for better texture)
6 oz Lox (Or cold-smoked salmon, cut into 1-inch pieces)
1 large Yellow Onion (Thinly sliced)
2 tbsp Unsalted Butter
0.5 tsp Black Pepper (Freshly ground)
2 tbsp Fresh Chives (Finely chopped, for garnish)
0.25 tsp Salt (Optional, taste before adding as lox is salty)
Instructions
1
Prepare Ingredients
Thinly slice the yellow onion.
Cut the lox into bite-sized, roughly 1-inch pieces.
In a medium bowl, crack the eggs. Add the black pepper and whisk gently until the yolks and whites are just combined. Avoid over-whisking to keep the eggs tender.
2
Sauté the Onions
Place a large non-stick skillet over medium-low heat and melt the butter.
Add the sliced onions and cook slowly, stirring occasionally, for 10-12 minutes until they are very soft, sweet, and lightly golden. Do not rush this step, as it develops the onion's flavor.
3
Warm the Lox
Add the lox pieces to the skillet with the caramelized onions.
Stir gently and cook for about 1 minute, just until the lox is warmed through and slightly opaque. Be careful not to overcook it, which can make it tough.
4
Scramble the Eggs
Reduce the heat to low and pour the whisked eggs over the onions and lox.
Let the eggs sit undisturbed for about 30 seconds until the edges begin to set.
Using a rubber spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
Continue this gentle folding motion for 2-3 minutes until the eggs are softly set but still moist. They will continue to cook from residual heat.
5
Garnish and Serve
Remove the skillet from the heat immediately.
Sprinkle with fresh chopped chives.
Taste and add a pinch of salt only if necessary.
Serve immediately with toasted bagels and cream cheese or rye toast.
7 g Instant Yeast (One 1/4-ounce packet or 2.25 tsp)
1 tsp Granulated Sugar
1.5 tsp Salt (For the dough)
2 medium Yellow Onion (Finely chopped)
1 tbsp Vegetable Oil
2 tbsp Poppy Seeds
0.25 tsp Black Pepper (Freshly ground)
2 tbsp Cornmeal (For dusting the baking sheets)
Instructions
1
Make the Dough
In the bowl of a stand mixer or a large mixing bowl, combine the bread flour, instant yeast, sugar, and 1.5 tsp of salt. Whisk to combine.
Pour in the lukewarm water. Using the dough hook attachment on low speed or a wooden spoon, mix until a shaggy dough forms.
Increase the mixer speed to medium-low and knead for 6-8 minutes, or knead by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth, elastic, and slightly tacky.
2
First Rise
Form the dough into a ball. Lightly oil a clean bowl and place the dough inside, turning it once to coat the top.
Cover the bowl with plastic wrap or a damp kitchen towel.
Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
3
Prepare the Onion Filling
While the dough is rising, heat the vegetable oil in a skillet over medium heat.
Add the finely chopped onions and cook, stirring occasionally, for 8-10 minutes until they are very soft, translucent, and sweet. Avoid browning them.
Remove the skillet from the heat. Stir in the poppy seeds, 0.25 tsp salt, and black pepper. Transfer the mixture to a small bowl to cool completely.
4
Divide and Rest the Dough
Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured work surface.
Divide the dough into 12 equal pieces (each about 75g). Roll each piece into a tight, smooth ball.
Place the dough balls on the work surface, cover them with a clean kitchen towel, and let them rest for 20 minutes. This relaxes the gluten, making them easier to shape.
5
Preheat and Prepare for Baking
While the dough rests, preheat your oven to 450°F (230°C).
Sprinkle two baking sheets generously with cornmeal to prevent sticking.
6
Shape and Fill the Bialys
Take one dough ball and flatten it into a 4-inch disc.
Using your thumb and index finger, pinch and press down firmly in the center of the disc to create a deep, thin well about 1.5 inches wide. Leave a 1-inch puffy border around the edge.
Place the shaped dough onto the prepared baking sheet. Repeat with the remaining dough balls, spacing them about 2 inches apart.
Spoon about 1-2 teaspoons of the cooled onion filling into the center well of each bialy.
7
Bake and Cool
Bake for 12-15 minutes, rotating the pans halfway through, until the puffy edges are golden brown and the center is dry to the touch.
Transfer the hot bialys to a wire rack to cool slightly.
Serve warm with butter or cream cheese for the best experience.
