There is something truly magical about waking up and diving into a plate of Lox and Eggs with Onions Recipe. This dish brings together the smoky, silky richness of Nova lox with fluffy, buttery scrambled eggs and the sweet savoriness of browned onions. It’s a breakfast that feels both luxurious and comforting, perfect for treating yourself on a relaxed morning or impressing friends without a fuss. The layers of texture and flavor meld beautifully, making each bite an experience you’ll look forward to again and again.
Ingredients You’ll Need
This recipe is a brilliant example of how simple, everyday ingredients come together to make something extraordinary. Each element plays a vital role—the onions add sweetness and depth, the eggs bring creaminess, and the lox offers that unmistakable smoky saltiness that elevates the entire dish.
- Olive oil spray: Keeps the pan lightly greased without overpowering the flavors.
- 1 tablespoon unsalted butter (or dairy-free butter): Adds richness for perfectly tender onions and eggs.
- 1 small yellow onion, quartered and sliced 1/4-inch thick: Provides natural sweetness and a tender texture when caramelized.
- 4 large eggs: The creamy base that binds every flavor together.
- Kosher salt: Enhances the natural flavors of both the eggs and the onions.
- Freshly ground black pepper: Adds a subtle spice that complements the smoothness of the eggs.
- 3 ounces sliced Nova lox, chopped: The star ingredient, offering smoky, salty, melt-in-your-mouth goodness.
- Chopped chives or scallion greens, for garnish: A fresh, green touch that adds mild oniony brightness.
How to Make Lox and Eggs with Onions Recipe
Step 1: Sauté the Onions to Sweet Perfection
Start by heating a medium-sized skillet over medium heat and giving it a light spray of olive oil followed by a pat of butter. Once the butter has fully melted and is sizzling gently, toss in your quartered and sliced onions. Sprinkle with a pinch of kosher salt to draw out their natural sweetness. Let them cook slowly, stirring often, until their edges turn a beautiful golden brown—this usually takes about 10 to 12 minutes. This step builds the foundation of flavor, so patience here truly pays off.
Step 2: Prep Your Eggs
While the onions gently caramelize, whisk your eggs in a small bowl with a little kosher salt and freshly ground black pepper. This simple seasoning will ensure your scrambled eggs are flavorful and well balanced against the savory lox and sweet onions.
Step 3: Combine Eggs and Onions
When your onions are perfectly browned and fragrant, it’s time to add those beaten eggs right into the skillet. Cook over medium heat, stirring gently to scramble until the eggs are almost fully set but still creamy. This stage is crucial because you want the eggs tender, not overcooked.
Step 4: Fold in the Lox
Just before the eggs reach full doneness, turn off the heat and gently fold in the chopped Nova lox. The residual warmth will warm the lox just enough to blend all the flavors without cooking it, so it stays silky and delicate. This tender integration is what makes the Lox and Eggs with Onions Recipe truly special.
Step 5: Garnish and Serve
Finish by scattering finely chopped chives or scallion greens on top, adding a fresh pop of color and subtle heat. Your dish is now ready to delight your taste buds with its perfect harmony of textures and flavors.
How to Serve Lox and Eggs with Onions Recipe
Garnishes
Nothing completes the dish quite like a scattering of fresh herbs. Chopped chives or thinly sliced scallion greens brighten up the plate visually and add a delicate oniony crunch that complements the richness of the lox and eggs perfectly. For an extra touch, try a light drizzle of crème fraîche or a squeeze of fresh lemon juice to add a tangy contrast.
Side Dishes
Lox and eggs are a star on their own, but pairing them with the right sides can take breakfast or brunch to the next level. Serve alongside toasted bagels with cream cheese, a simple mixed green salad, or buttery rye bread to soak up every flavorful bite. Fresh fruit or avocado slices also make excellent companions, balancing the smoky and savory
Creative Ways to Present
If you’re feeling adventurous, use the Lox and Eggs with Onions Recipe as a filling for breakfast tacos with a sprinkle of fresh dill or as a topping for crisp crostini alongside crème fraîche and capers for a chic appetizer. You can also try serving the eggs in individual ramekins topped with the onions and lox for a charming presentation at brunch gatherings.
Make Ahead and Storage
Storing Leftovers
This dish keeps nicely in an airtight container in the refrigerator for up to two days. The eggs and onions hold their moisture well, but the lox is best added fresh if possible. If storing together, expect the lox to become slightly more intense in flavor, which some might actually enjoy.
Freezing
Because of the delicate texture of the eggs and lox, freezing is not recommended. Both ingredients lose their quality when frozen and reheated, becoming watery or rubbery. It’s better to prepare fresh, but if you must, consider freezing the eggs and onions without the lox and adding the smoked fish fresh upon reheating.
Reheating
Warm leftovers gently in a low-temperature skillet or in the microwave on a low power setting to avoid scrambling the eggs further or drying out the lox. Add the lox after reheating, gently folding it into the eggs to retain its silky delicacy and smoky flavor.
FAQs
Can I use other types of smoked fish instead of Nova lox?
Absolutely! While Nova lox is traditional and provides a distinctive flavor, you can experiment with smoked salmon varieties or even smoked trout. Keep in mind that flavor intensity and saltiness may vary, so adjust seasoning accordingly.
Is this recipe suitable for a dairy-free diet?
Yes! Just swap the unsalted butter for a dairy-free alternative or use extra olive oil for sautéing. The rest of the ingredients are naturally dairy-free, making it easy to tailor to your needs.
How important is the slow cooking of the onions?
Slow cooking the onions until golden brown is key to unlocking their sweetness and depth. Rushing the step will result in raw, sharp onions that won’t mesh as beautifully with the creamy eggs and smoky lox.
Can I make this dish vegan or vegetarian?
The dish as written features eggs and fish, so it’s not vegan. For vegetarians, omitting lox and increasing the onions and herbs can still be delicious, or you might substitute with smoked carrot or beet “lox” for a plant-based twist.
What’s the best way to chop the lox?
Chop the lox into bite-sized pieces—about 1/2-inch squares work well for even distribution throughout the eggs without overwhelming any single bite. Gently folding it in preserves its silky texture and delicate flavor.
Final Thoughts
You really can’t go wrong with the Lox and Eggs with Onions Recipe when you want a breakfast that feels both indulgent and approachable. It’s a dish that celebrates simple ingredients coming together in divine harmony, perfect for those moments you crave a little extra comfort without fuss. Give it a try, invite a friend, and savor every creamy, smoky, sweet mouthful—you just might find your new favorite morning ritual.
Print
Lox and Eggs with Onions Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
A simple and elegant breakfast dish featuring creamy scrambled eggs cooked with caramelized onions and enriched with smoky, tender Nova lox, garnished with fresh chives or scallion greens for a burst of freshness.
Ingredients
Ingredients
- Olive oil spray
- 1 tablespoon unsalted butter (or dairy-free butter)
- 1 small yellow onion, quartered and cut into 1/4-inch slices
- 4 large eggs
- Kosher salt
- Freshly ground black pepper
- 3 ounces sliced Nova lox, chopped
- Chopped chives or scallion greens, for garnish
Instructions
- Heat the skillet: Heat a medium-sized skillet over medium heat. Lightly spray with olive oil and add the unsalted butter. Allow the butter to melt completely to create a flavorful base for the onions.
- Cook the onions: Add the quartered and sliced onions to the skillet along with 1/4 teaspoon of kosher salt. Cook for 10 to 12 minutes, stirring often, until the onions become soft and the edges turn a golden brown, developing sweetness and depth of flavor.
- Prepare the eggs: While the onions cook, beat the eggs in a small bowl with 1/8 teaspoon kosher salt and freshly ground black pepper to taste. This will season the eggs evenly.
- Scramble the eggs: Once the onions are browned, pour the beaten eggs into the skillet with the onions. Scramble the eggs gently over medium heat until they are nearly cooked through but still slightly soft and creamy.
- Add the lox: Just before the eggs are fully set, turn off the heat and gently fold in the chopped Nova lox. Fold carefully to combine without breaking up the eggs. The residual heat will warm the lox in about 30 seconds.
- Garnish and serve: Sprinkle the chopped chives or scallion greens on top for a fresh herbal note. Serve immediately while warm for the best texture and flavor.
Notes
- Use fresh Nova lox for the best flavor and texture.
- Cooking the eggs gently over medium heat ensures a creamy scramble.
- Adjust seasoning with salt and pepper to taste, especially as lox can be salty.
- Chives and scallions add a fresh, mild onion flavor that complements the dish well.
- This dish pairs beautifully with toasted bread or bagels for a complete breakfast.
