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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.
Prepare Ingredients
Sauté the Onions
Warm the Lox
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.
This jewish_american recipe takes 25 minutes to prepare and yields 4 servings. At 260.07 calories per serving with 20.91g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
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Scramble the Eggs
Garnish and Serve
Stir in a tablespoon of capers along with the lox for a briny kick.
Substitute fresh dill for chives for a more classic Scandinavian flavor profile that pairs beautifully with salmon.
Use a sweet Vidalia onion for an even sweeter caramelized flavor, or a red onion for a milder taste and a pop of color.
Top the finished scramble with a dollop of crème fraîche and a few more pieces of fresh lox.
Both eggs and lox are packed with high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Lox, being a salmon product, is a great source of EPA and DHA, omega-3 fatty acids that support brain health, reduce inflammation, and promote a healthy heart.
Egg yolks are one of the best dietary sources of choline, a nutrient vital for memory, mood, and cognitive function.
Traditional lox is cured in a salt brine and is not smoked, giving it a very silky texture and salty flavor. Smoked salmon can be cold-smoked (which is similar in texture to lox) or hot-smoked (which is flaky like cooked fish). Most 'lox' sold in delis today is actually cold-smoked salmon, which works perfectly in this recipe.
It can be part of a healthy diet. It's high in protein and omega-3 fatty acids from the eggs and lox. However, it can also be high in sodium and saturated fat, depending on the amount of butter and the saltiness of the lox. Enjoy it in moderation.
A single serving of this recipe contains approximately 290-320 calories, not including any bread or bagels served alongside it.
It is strongly recommended to serve this dish immediately after cooking. Scrambled eggs tend to become rubbery and watery when reheated, and the lox can become tough.
It's delicious with toasted rye or pumpernickel bread, potato latkes, or a side of home fries. For a lighter option, serve it with a simple green salad with a lemon vinaigrette.
This recipe goes great with these complete meals
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