Leo Lox Eggs And Onions Recipe 445

Steps:

• In a medium nonstick skillet, heat the butter over medium-low heat. Add the onions, season with a pinch of salt and cook until soft and translucent, stirring occasionally, 7 minutes. Meanwhile, crack the eggs into a medium bowl and whisk until the whites and yolks blend together, 20 to 30 seconds. Be careful not to over aerate. Add the eggs to the onions and cook, stirring constantly with a rubber spatula, until the eggs become soft curds and are almost fully cooked, about 2½ minutes. Remove from the heat and immediately stir in the lox. Garnish with the chives, sprinkle with Aleppo pepper and flaky salt, and serve.

Steps:

• Cut the onion in half, then slice thinly. In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored. In a bowl, beat eggs with a fork, then add to the pan. When the eggs have set on the bottom, scramble in the lox and flip over. Cook and scramble until just set.

Steps:

• Cut the onion in half, then slice thinly.
• In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored.
• In a bowl, beat the eggs with a fork until combined, then add to the pan.
• When the eggs have set on the bottom, scramble in the lox and flip over.
• Cook and scramble until just set. (Can be more well done or less well done according your tastes).
• You can then serve on a bagel, or just by itself.

Steps:

• Saute the chopped onion and peppers in the olive oil and saute' until onion are transparent and peppers are al dente.
• Add the lox pieces and cook an additional 3-5 minutes until the lox is opaque.
• Add the eggs and toss to scramble.
• Keep moving eggs around until done to your liking.
• Note: I have also used egg beaters (6) and 2 eggs with the same delicious results.