Eggs, lox, and onions
1
Points® value
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
Deli-darling lox - smoked salmon - moves away from the bagel to marry with scrambled eggs in this homespun, healthy egg dish that doubles as a weekend brunch star or an easily assembled weeknight dinner, paired with a leafy green salad. The trick to great scrambled eggs is not to overcook them: The second the eggs are no longer runny, remove them from the heat, season and serve. For top-of-the-line smoked salmon, go to a fish market where the fishmonger will slice it to order off the side of salmon, asking for ultra-thin slices from the middle, if possible. Sour cream and chives add elegance to this one skillet meal, and fresh dill fronds would make for a pretty added garnish.
Ingredients
Unsalted butter
1 tsp(s)
Onion
2 medium, chopped
Egg
2 large
Egg whites
5 serving(s)
Fat-free skim milk
3 tbsp(s)
Lox
¼ pound(s), or smoked salmon, chopped
Black pepper
⅛ tsp(s)
Fat free sour cream
4 tbsp(s)
Chives
4 tsp(s), chopped, or chopped scallions, green part only