Chef Eric Greenspan's lox, eggs, and onions
6
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Whipped salted butter
1 Tbsp
Uncooked red onion(s)
0.5 large
Egg(s)
12 large egg(s)
Table salt
0.125 tsp
Black pepper
0.25 tsp
Smoked salmon
0.25 pound(s)
Uncooked scallion(s)
1 medium
Instructions
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
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