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Eggs, Lox and Onions

There are few better or more enticing morning scents, to help a person open their eyes with a smile, then the seductive aroma of sautéed onions. One reason might be because this particular scent is usually experienced later in the day (before dinner), at a time when many are tired and wanting. Maybe that’s one of the reasons, other than simply tasting great, why the level of comfort associated with cooked onions is so powerful, and always seem to provide such a hearty dose of satisfaction, at any time of the day.

Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.

For the eggs:

  • 2 teaspoons flavorless vegetable oil
  • 1/2 cup thinly sliced yellow onion
  • 3 ounces (about 3 thin slices) smoked salmon (use belly lox or another very flavorful smoked salmon)
  • 2 teaspoons unsalted butter
  • 2 extra-large eggs, lightly beaten with 1 teaspoon water
  • 1 generous tablespoon thinly sliced fresh chives, plus more for garnish (if unavailable, mince the deeper green part of a scallion)
  • Kosher or sea salt and freshly ground black pepper to taste

1) To cook the onions: Heat an 8-inch nonstick skillet over medium-high heat and, when hot, add the vegetable oil. When the oil is hot, add the onions and cook them, stirring frequently, until softened, very fragrant and the edges turn golden. Don’t let the onions turn brown, however, or they’ll be too sweet. Sprinkle the onions with a little salt and black pepper and scrape them into a small bowl. Stir 1 generous tablespoon minced chives into the onions.

2) To assemble the dish: Just before cooking the eggs, sear the salmon. Stack the slices of smoked salmon and roll them up, lengthwise. Slice the roll into 1/2-inch slices, then add the salmon to the bowl of hot onions. Place the same skillet back on the stove and melt the butter over medium-high heat. When hot and bubbling, add the beaten eggs and turn the heat to medium. Let the eggs cook undisturbed just until they start to set on the bottom, about 1 minute. Give the eggs a good turn with a wooden spoon or a heatproof rubber spatula, then fold in the salmon and onions. Cook the eggs until they’re done to your liking, folding occasionally. Try not to overstir, as the eggs cook, as this breaks them down into small curds. The eggs should remain in fluffy clumps, laced with chive-flecked onions and pieces of smoked salmon.

3) To serve: Sprinkle the eggs with salt and pepper to taste, then scrape them onto an individual serving plate. Sprinkle the top with additional minced chives and serve immediately, with your choice of hot toast.

Timing is Everything:

For eggs, lox and onions on busy weekday mornings, do this

The night before: Slice the onions and the salmon and keep them refrigerated, separately, well covered. Cut the chives and put them in a small covered bowl or a small plastic bag. Beat your eggs in a bowl with 1 teaspoon water and chill this, covered. Leave your skillet on the stove, on a turned-off burner. Set the table for breakfast.

The next morning: Follow the simple recipe instructions, and enjoy.



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At-a-Glance Reminder of Ingredients

For the eggs:

  • 2 teaspoons flavorless vegetable oil
  • 1/2 cup thinly sliced yellow onion
  • 3 ounces (about 3 thin slices) smoked salmon (use belly lox or another very flavorful smoked salmon)
  • 2 teaspoons unsalted butter
  • 2 extra-large eggs, lightly beaten with 1 teaspoon water
  • 1 generous tablespoon thinly sliced fresh chives, plus more for garnish (if unavailable, mince the deeper green part of a scallion)
  • Kosher or sea salt and freshly ground black pepper to taste
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