Lox, eggs, and onions are a staple brunch dish, and one that you should definitely have in your repertoire. The best thing about this dish besides the taste? It’s just as easy to make for two people as it is to make for twenty. So get scramblin’.
Lox, Eggs, and Onions
Prep Time
Cook Time
Total
Servings
Ingredients
- ½ large Spanish onion, diced
- 8 large eggs
- 2 Tbsp. butter
- ¼ cup milk
- 1 to 2 Tbsp. butter
- ¼ cup Nova Scotia lox (chopped into small pieces)
- salt and pepper to taste
Let's go
- Heat butter in a pan on medium heat, and add diced onion. Sweat the onions until they become translucent. Meanwhile, whip eggs with milk in a bowl.
- Just before onions brown, add eggs whipped with milk into the pan. Scramble.
- While eggs are still soft, add in pieces lox and continue cooking until desired firmness.
- Salt and pepper to taste.