Scrambled Eggs with Lox and Onions
A beloved Jewish-American deli classic. Creamy, soft scrambled eggs are folded with savory bits of lox and sweet, tender onions. A perfect, protein-packed breakfast or brunch ready in under 15 minutes.
For 2 servings
6 steps. 8 minutes total.
- 1
In a medium bowl, crack the eggs
- a.Add the heavy cream, kosher salt, and freshly ground black pepper. Whisk gently until the yolks and whites are just combined and the mixture is uniform. Be careful not to over-whisk.
- 2
Melt the unsalted butter in a 10-inch non-stick skillet over medium-low heat
- a.Once shimmering, add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 3-4 minutes. Do not let it brown.
- 3
Step 3
- a.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.
- 4
Step 4
- a.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.
- 5
Remove the skillet from the heat completely
- a.Gently fold in the chopped lox. The residual heat from the eggs will warm the lox through without overcooking it.
- 6
Immediately transfer the eggs to serving plates
- a.Garnish generously with fresh chives and serve at once with toasted bagels and cream cheese or rye toast.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest eggs, cook them low and slow. High heat will make them tough and dry.
- 2Always use a non-stick skillet to prevent the eggs from sticking and ensure easy cleanup.
- 3Lox is quite salty, so taste the finished dish before considering adding any more salt.
- 4Remove the eggs from the heat when they are slightly underdone. They will continue to cook from residual heat, reaching the perfect consistency on the plate.
- 5For a more traditional flavor, you can use schmaltz (rendered chicken fat) instead of butter.
- 6Don't add the lox while the pan is still on the heat, as it can become tough and overly salty.
Adapt it for your goals.
Ingredient Swap
For extra creaminess, stir in a tablespoon of cream cheese or sour cream along with the lox (off the heat).
Herb AdditionHerb Addition
Add 1 tablespoon of fresh dill along with the chives for a classic flavor pairing with lox.
Vegetable AdditionVegetable Addition
Sauté 1/4 cup of chopped bell peppers or spinach with the onions for added vegetables and nutrients.
Why this is on our healthy list.
Excellent Source of Protein
With high-quality protein from both eggs and lox, this dish helps build and repair tissues, supports muscle mass, and promotes a lasting feeling of fullness.
Rich in Omega-3 Fatty Acids
Lox (cured salmon) is a fantastic source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Packed with Essential Nutrients
Eggs provide vital nutrients like Vitamin D, Vitamin B12, selenium, and choline, which is important for brain function, memory, and metabolism.
Frequently asked questions
One serving of this recipe contains approximately 315-330 calories, depending on the specific ingredients used. It's a high-protein, satisfying meal.