Chef Eric Greenspan's lox, eggs, and onions

Chef Eric Greenspan's lox, eggs, and onions

Points® value
Total Time
20 min
10 min
10 min
These amped up scrambled eggs taste and look special enough for brunch guests, but take just 15 minutes to prepare, making it ideal for more everyday breakfasts too. According to Chef Eric, comfort food is meant to remind you of family and childhood, and this one does it for him. It’s also a great way to enjoy lox (brined salmon) without the bagel and cream cheese. We’ve called for the more widely available smoked salmon, which is often used in place of lox. Scrambling the eggs over medium-low and then low heat means they will remain soft and creamy. Pair this with toast and fruit for a quick complete meal.


Whipped salted butter

1 Tbsp

Red onion

½ large, thinly sliced


12 large egg(s), beaten

Table salt


Black pepper

¼ tsp

Smoked salmon, lox

¼ pound(s), chopped


2 medium, finely chopped


  1. Melt butter in large nonstick skillet over medium-low heat. Add onion and cook, stirring frequently, until translucent, about 7 minutes. Pour in eggs and add salt and pepper; cook, stirring occasionally, until soft curds form. Add salmon and stir well with wooden spoon or spatula. Reduce heat to low and cook until eggs are set. Transfer to serving bowl and sprinkle with scallion.
  2. Serving size: 1/2 cup