Author Notes: Known colloquially as the LEO, the combination of salty lox, softened onions, and scrambled eggs is a highlight of breakfast at the Jewish delicatessen. This version stays true to the classic, but dresses it up with a downy dollop of creme fraiche.
This recipe is part of a gorgeous Jewish deli breakfast spread, For the full article, go here. —Leah Koenig
Serves: 6
Ingredients
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2
tablespoons unsalted butter
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1
large onion, finely chopped
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kosher salt and freshly ground black pepper to taste
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10
eggs
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1
teaspoon onion powder
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3
ounces smoked salmon, finely chopped
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crème fraîche and finely chopped fresh dill, for garnish
Directions
- Melt the butter in a large sauté pan over medium heat. When bubbling, add the onion and a sprinkle of salt and cook, stirring occasionally, until softened and lightly browned, 7 to 10 minutes.
- Meanwhile, in a medium bowl, whisk together the eggs, onion powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper, until fully combined and slightly frothy.
- Pour the egg mixture over the onions and cook, stirring often with a rubber spatula, until eggs are just barely set. Remove pan from heat, and stir in the smoked salmon.
- Divide eggs amongst plates and serve dolloped with creme fraiche and sprinkled with dill.
/652cc2bf-17c6-45e8-88b5-b1c98d5cfb58--2017-0718_jewish-lox-and-eggs_julia-gartland_355.jpg "Lox, Eggs, and Onions (aka, LEO) 2")
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Photo by Julia Gartland
/d639ea3d-95ed-4d7e-a07d-ee27c4b97938--2017-0718_jewish-deli-breakfast-spread_julia-gartland_346.jpg "Lox, Eggs, and Onions (aka, LEO) 3")
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Photo by Julia Gartland
