MATZO, LOX, EGGS AND ONIONS
One morning during Passover, when I was eating matzo brei but dreaming about bagels and lox, it hit me. If I added smoked salmon to the matzo brei, I'd end up with a heartier twist on another Jewish staple: lox, eggs and onions.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, one pot, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the matzos under a running faucet for about 15 seconds or until really wet. They should start to soften but not fall apart. Break them into rough 1 1/2-inch pieces.
- Scatter the onion in a large dry skillet over high heat. Cook for 1 to 2 minutes until it turns dark golden brown on one side, then stir in the butter and a pinch of salt and cook until golden all over and dark brown in spots, about 3 to 5 minutes. If the butter starts to become too brown, lower the heat.
- While the onion is frying, whisk the eggs in a medium bowl with 1/2 teaspoon salt and the pepper. Stir in the matzo pieces and let them soak.
- Reduce the heat under the skillet to medium-low and add matzo-egg mixture to the onion. Cook, stirring, as you would with scrambled eggs. When the eggs are two-thirds of the way cooked, stir in the smoked salmon and dill. Serve immediately with a pool of honey and dollop of sour cream on the side.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 20 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 476 milligrams, Sugar 2 grams, TransFat 0 grams
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.
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
LOX & ONION OMELET
Make and share this Lox & Onion Omelet recipe from Food.com.
Provided by shimsand
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Dice onion.
- Shred lox into small pieces.
- Melt butter in frying pan.
- Fry onions.
- Put shredded lox into pan.
- Crack 6 eggs into pan on top of onions/lox mix.
- Mix everything together. Don't cook like a traditional omelet.
- Take of stovetop burner.
- Place slices of Muenster cheese ontop of omelet.
- Cover pan to allow cheese to melt.
- Salt to taste.
Nutrition Facts : Calories 474.6, Fat 36, SaturatedFat 17.7, Cholesterol 625.2, Sodium 1632, Carbohydrate 2.7, Fiber 0.2, Sugar 1.5, Protein 33.4
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
SCRAMBLED EGGS WITH LOX AND CREAM CHEESE
Categories Egg Breakfast Brunch Low Carb Cream Cheese Salmon Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Whisk eggs, salt and pepper in large bowl to blend. Melt butter in large nonstick skillet over medium-high heat. Add eggs. Using wooden spoon, stir until eggs are almost set, about 5 minutes. Gently fold in cheese and salmon and stir just until eggs are set, about 1 minute.
- Transfer eggs to platter. Sprinkle with chives, if desired, and serve.
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