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
Scale
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.
