Photo of Eggs, lox, and onions by WW

Eggs, lox, and onions

Points® value
Total Time
15 min
5 min
10 min
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.


Unsalted butter

1 tsp


2 medium, chopped


2 large egg(s)

Egg whites

5 large

Fat free skim milk

3 Tbsp


¼ pound(s), or smoked salmon, chopped

Black pepper


Fat free sour cream

4 Tbsp


4 tsp, chopped, or chopped scallions, green part only


  1. Melt the butter in a large nonstick skillet over low heat. Add the onions and cook, stirring, until golden, about 7 minutes. Meanwhile, whisk the eggs, egg whites, and milk in a small bowl until frothy.
  2. Raise the heat to medium-high. Pour the egg mixture over the softened onions, swirl to cover the pan, and cook, undisturbed, about 15 seconds. Add the lox and cook, stirring frequently, until set, about 30 seconds. Season the eggs with the pepper. Divide evenly among 4 plates. Top each serving with 1 tablespoon sour cream and 1 teaspoon chopped chives. Yields about 2⁄3 cup scrambled egg mixture and 1 tablespoon sour cream per serving.