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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.
In a medium bowl, crack the eggs. 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.
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.
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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.
This jewish_american recipe takes 13 minutes to prepare and yields 2 servings. At 303.89 calories per serving with 21.04g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
For extra creaminess, stir in a tablespoon of cream cheese or sour cream along with the lox (off the heat).
Add 1 tablespoon of fresh dill along with the chives for a classic flavor pairing with lox.
Sauté 1/4 cup of chopped bell peppers or spinach with the onions for added vegetables and nutrients.
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.
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.
Eggs provide vital nutrients like Vitamin D, Vitamin B12, selenium, and choline, which is important for brain function, memory, and metabolism.
One serving of this recipe contains approximately 315-330 calories, depending on the specific ingredients used. It's a high-protein, satisfying meal.
Yes, it can be a very healthy choice. It's packed with high-quality protein from eggs and heart-healthy omega-3 fatty acids from the lox. However, lox is high in sodium, so it should be enjoyed in moderation, especially by those monitoring their salt intake.
Traditional lox is salmon fillet that has been cured in a salt brine (brined), but not smoked. Smoked salmon is cured and then smoked (either cold-smoked for a silky texture or hot-smoked for a flaky one). While you can use smoked salmon in this recipe, classic lox provides the authentic deli flavor.
It is strongly recommended to make and serve this dish immediately. Reheated scrambled eggs can become rubbery and dry, and the texture of the lox will change. It comes together so quickly that making it fresh is always the best option.
The classic pairing is a toasted bagel (plain, everything, or pumpernickel) with a schmear of cream cheese. It's also delicious with a side of rye toast, sliced tomatoes, or a simple green salad.
Absolutely. You can use whole milk, half-and-half, or even a tablespoon of sour cream or crème fraîche for a slightly different tang and texture. Heavy cream provides the richest result.