LEO - LOX, EGGS AND ONIONS (MY VERSION WITH RED BELL PEPPERS)
This is quite popular in eli's and has become a favorite of ours. When we want a light dinner this is what I serve. We love it with the additional sweetness of the red bell pepper. I prefer using Nova Lox as opposed to Belly Lox which is saltier. Cooking time is approximate, depending on how you prefer your eggs cooked.
Provided by dojemi
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 207.9, Fat 11.5, SaturatedFat 3.6, Cholesterol 382.4, Sodium 497.4, Carbohydrate 3.4, Fiber 0.6, Sugar 1.8, Protein 21.2
LEO: LOX, EGGS AND ONIONS RECIPE - (4.4/5)
Provided by á-50454
Number Of Ingredients 8
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.
L.E.O. (LOX AND EGGS AND ONIONS)
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 7
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.
LOX EGGS BENEDICT FOR MANBEASTS
What does one do when you want bagels and lox and your stubborn manbeast insists on Eggs Benedict? You make this and tell him to shut up.
Provided by Pot Scrubber
Categories Breakfast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Toast bagels. Make more noise than necessary so your manbeast knows you are totally irritated.
- Spread cream cheese on the four bagel halves.
- Layer on top of cream cheese the lox slices.
- Place one poached egg on top of lox slices.
- Pour Hollandaise sauce (I use this simple recipe Recipe #156420) over all.
- Garnish with fresh chopped dill.
- Smugly serve with attitude and tell manbeast to shut up.
- Note: Of course this is much higher in fat than the nutritional analysis indicates because of the butter in the hollandaise sauce.
Nutrition Facts : Calories 528.9, Fat 20.9, SaturatedFat 8.8, Cholesterol 403.2, Sodium 793.9, Carbohydrate 58, Fiber 2.4, Sugar 1.3, Protein 25.3
CHOPPED EGGS AND ONIONS
I remember my Dad making sandwiches for the family with this tasty treat. He always used pumpernickel bread. When I make it now, I use lowfat mayo, he used rendered chicken fat.
Provided by Happy Harry 2
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Chop the onions and eggs together until almost able to spread, but leave some texture.
- Add salt, pepper, mayo, and lemon. Blend.
- Cover and chill.
- Toast bread, slice tomato and assemble sandwiches.
Nutrition Facts : Calories 308.5, Fat 11.8, SaturatedFat 3.5, Cholesterol 423, Sodium 484.9, Carbohydrate 32.7, Fiber 2.6, Sugar 6.3, Protein 17.3
LOX AND EGGS AND ONIONS
Good for a delicious breakfast or even a mid-day snack! I like it because its filling and flexible, you can eat it at all times of the day.
Provided by hellokitty
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 211.1, Fat 16.4, SaturatedFat 4, Cholesterol 291.4, Sodium 512.7, Carbohydrate 3.4, Fiber 0.5, Sugar 1.7, Protein 12.2
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