Scrambled Eggs with Lox and Onions with Bialys with Onion Filling

Melt the unsalted butter in a 10-inch non-stick skillet over medium-low heat. Once shimmering, add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 3-4 minutes. Do not let it brown.

Reduce the heat to low and pour the egg mixture into the skillet over the onions. Let the eggs sit undisturbed for about 30-45 seconds, until the edges just begin to set.

Using a rubber spatula, gently push the eggs from the edges of the pan toward the center, creating large, soft curds. Continue this gentle pushing and folding motion until the eggs are about 90% cooked but still look slightly wet and glossy, about 2-3 minutes.

Remove the skillet from the heat completely. Gently fold in the chopped lox. The residual heat from the eggs will warm the lox through without overcooking it.

Immediately transfer the eggs to serving plates. Garnish generously with fresh chives and serve at once with toasted bagels and cream cheese or rye toast.

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.

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.

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.

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.