Lox Eggs and Onions

1. 1
   prep · ~1 min

   Crack and whisk the eggs.

   1.Crack 8 large eggs into a medium mixing bowl.

   2.Add 2 tablespoons whole milk and a pinch of salt.

   3.Whisk thoroughly until the eggs are pale and evenly combined, about 30 seconds.

   TIPWhisking well incorporates air for fluffier scrambled eggs.
2. 2
   prep · ~1 min

   Slice the lox into thin strips.

   Stack the lox slices and cut them into ¼-inch wide strips. Set aside.

3. 3
   saute · ~8 min

   Caramelize the onions.

   1.Melt 1 tablespoon butter in a nonstick skillet over medium-low heat.

   2.Add the thinly sliced onion and cook slowly, stirring occasionally, until soft and golden brown, about 7-8 minutes.

   3.Transfer the caramelized onions to a plate and set aside.

   TIPDon't rush this step — low and slow gives the sweetest flavor.
4. 4
   saute · ~3 min

   Scramble the eggs.

   1.Melt the remaining 1 tablespoon butter in the same skillet over medium-low heat.

   2.Pour in the whisked eggs and let them set slightly for 20 seconds without stirring.

   3.Using a rubber spatula, gently push the eggs from the edges toward the center, forming soft curds.

   4.Continue folding and stirring gently until the eggs are mostly set but still slightly wet, about 2-3 minutes.

   TIPPull the pan off the heat just before the eggs look fully done — residual heat will finish cooking them.
5. 5
   mix · ~1 min

   Fold in the lox and onions.

   1.Add the caramelized onions and sliced lox to the pan with the eggs.

   2.Gently fold everything together until the lox is just warmed through, about 30 seconds.

   3.Remove from heat immediately to keep the lox tender.

   TIPDon't overcook the lox — it should be gently warmed, not fried.
6. 6
   garnish · ~1 min

   Season, garnish, and serve immediately.

   1.Season with a pinch of freshly ground black pepper.

   2.Scatter chopped chives over the top.

   3.Serve straight away on warm plates.

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