If you are searching for a breakfast that feels both luxurious and comforting all at once, look no further than the Lox, Eggs and Onions (LEO) Recipe. This stunning dish brings together the silky richness of Nova lox, fluffy scrambled eggs, and sweetly caramelized onions into a harmonious blend of flavors and textures. Perfect for a relaxed weekend brunch or an impressive yet simple meal any day, this recipe offers a delightful balance of smoky, savory, and slightly sweet notes that will keep you coming back for more. Once you master the Lox, Eggs and Onions (LEO) Recipe, it’s sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in making the Lox, Eggs and Onions (LEO) Recipe sing. From the rich creaminess of the eggs to the vibrant punch of the lox, every item adds essential flavor, texture, and color.
- ½ white or yellow onion: Provides sweetness and depth when caramelized, forming the flavorful base of the dish.
- 6 large eggs: The star protein with a creamy texture that binds the elements together; fresh eggs make all the difference.
- 3 oz Nova lox: Adds exquisite smokiness and saltiness that contrasts beautifully with the eggs and onions.
- 1 Tbsp butter: Adds richness and a velvety mouthfeel, especially effective when sautéing the onions.
- 2 tsp olive oil: Used alongside the butter to prevent burning and impart a subtle, fruity undertone.
- Pinch of salt: Enhances the natural flavors but kept minimal to balance the saltiness of the lox.
- Freshly ground pepper, to taste: Adds a gentle heat and aromatics to elevate the overall flavor.
- Fresh chives or dill, for garnish: Brightens the dish with freshness and a pop of green color, bringing the meal visually to life.
How to Make Lox, Eggs and Onions (LEO) Recipe
Step 1: Prep Your Ingredients
Start by dicing the onion finely so it cooks evenly and caramelizes beautifully, unlocking its sweet notes. Roughly chop the Nova lox into bite-sized pieces that will gently mingle with the eggs. Season the eggs sparingly with salt and freshly ground pepper—remember, the lox is already quite salty—then whisk them thoroughly until the mixture is smooth and slightly frothy, ensuring fluffy scrambled eggs.
Step 2: Sauté the Onions
Heat the butter and olive oil together in a skillet over medium heat; this combo prevents the butter from burning while adding richness. Add the diced onions and sauté slowly. Depending on your preference for caramelization, cook them for 10 to 15 minutes, stirring occasionally, until they turn golden and sweetly fragrant. The patience here rewards the dish with a depth of flavor that few shortcuts can replicate.
Step 3: Scramble the Eggs
Once the onions reach that perfect caramelized stage, pour in your well-beaten eggs. Allow them to set slightly before gently stirring and folding them to form soft curds. The key is to cook them to your preferred consistency, whether you like them creamy or fully set. This step transforms the eggs from a simple base to a luxurious canvas for the lox.
Step 4: Fold in the Lox
Right before the eggs finish cooking, add the chopped lox. Gently fold the lox in to warm it through without cooking it, ensuring it retains its silky texture and smoky flavor. This delicate integration of lox into the scrambled eggs is what truly defines the Lox, Eggs and Onions (LEO) Recipe as a special dish.
Step 5: Garnish and Serve
Finish with a sprinkle of fresh dill or chives to add brightness and appeal. Serve immediately to enjoy the combination at its freshest and most flavorful—warm, rich eggs contrasted by the cool, salty lox and sweet onions make for an unforgettable bite every time.
How to Serve Lox, Eggs and Onions (LEO) Recipe
Garnishes
To elevate the presentation and flavor, fresh herbs such as chopped dill or chives are perfect choices. Their vibrant green color adds a fresh contrast, and their mild oniony or herbal notes refresh the palate in between bites.
Side Dishes
The Lox, Eggs and Onions (LEO) Recipe shines beautifully with classic accompaniments like toasted bagels or crusty rye bread, perfect for scooping up every last bite. A small side salad of crisp greens or thinly sliced cucumber can also add a nice textural contrast and balance the richness of the dish.
Creative Ways to Present
For a brunch centerpiece, consider plating the scrambled eggs and lox atop a bed of lightly dressed arugula or serving them inside a warm pita or flatbread wrapped loosely for a hand-held option. You can also sprinkle some lemon zest on top just before serving for a subtle citrus brightness that cuts through the richness.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them to an airtight container and refrigerate promptly. They will keep well for up to two days but are best enjoyed as fresh as possible due to the delicate nature of the lox.
Freezing
Freezing is not generally recommended for the Lox, Eggs and Onions (LEO) Recipe because the texture of eggs and smoked salmon can degrade. The eggs might become watery upon thawing, and the lox can lose its fresh taste and texture.
Reheating
When reheating leftovers, do so gently over low heat or in a microwave at reduced power to avoid overcooking the eggs and drying out the lox. Adding a little butter or splash of cream can help restore some moisture and richness during reheating.
FAQs
Can I use smoked salmon instead of Nova lox?
Absolutely! While Nova lox is traditional and has a specific texture and flavor, smoked salmon can be a fine substitute, offering a slightly different smoky note. Just adjust seasoning accordingly since different brands have varying salt levels.
Is there a substitute for butter and olive oil?
While butter and olive oil provide the best flavor and texture for caramelizing onions and scrambling eggs, you can use other oils such as avocado or sunflower oil combined with a touch of butter-flavored margarine for a similar effect.
Can I add other vegetables to this recipe?
Yes, feel free to experiment! Diced bell peppers or spinach can be lovely additions. Just sauté or wilt them before adding eggs to maintain a balanced texture and flavor profile.
How do I prevent the eggs from overcooking?
Cook the eggs gently over medium to medium-low heat and remove them from the heat just before they are fully set, as they will continue to cook from residual heat. Stirring gently also helps create soft curds without drying them out.
Is the Lox, Eggs and Onions (LEO) Recipe suitable for meal prepping?
It can work if you’re mindful about storage and reheating, but it’s best enjoyed fresh to appreciate the delicate textures and flavors. Preparing ingredients ahead of time, like chopping onions and lox, speeds up cooking on the day you serve.
Final Thoughts
Give the Lox, Eggs and Onions (LEO) Recipe a try; it’s a wonderful way to turn everyday breakfast ingredients into a dish that feels special and indulgent. Whether you’re treating yourself or sharing with friends, this dish embodies the joy of simple, elegant cooking that warms both stomach and soul. Bon appétit!
Print
Lox, Eggs and Onions (LEO) Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Lox, Eggs and Onions (LEO) is a quick and savory breakfast dish that combines tender sautéed onions, fluffy scrambled eggs, and the smoky, salty flavor of Nova lox. Finished with fresh herbs, this recipe offers a perfect balance of rich and fresh flavors, making it an ideal nutritious and satisfying meal for any time of day.
Ingredients
Vegetables
- ½ white or yellow onion, diced
Protein
- 6 large eggs
- 3 oz Nova lox, roughly chopped
Fats & Oils
- 1 Tbsp butter
- 2 tsp olive oil
Seasonings & Garnish
- Pinch of salt
- Freshly ground pepper, to taste
- Fresh chives or dill, for garnish
Instructions
- Prep Ingredients: Dice the onion and roughly chop the Nova lox. Season the eggs with a pinch of salt and freshly ground pepper to taste. Whisk the eggs thoroughly until well-beaten, preparing them for scrambling.
- Sauté Onions: Heat a skillet over medium heat and add the butter and olive oil together to prevent the butter from burning. Add the diced onions to the skillet and sauté for 10-15 minutes, stirring occasionally, until they reach your preferred level of browning and softness.
- Scramble Eggs: Pour the beaten eggs into the skillet with the sautéed onions. Gently scramble the eggs over medium heat, stirring occasionally to achieve your desired consistency.
- Fold in Lox: Just before the eggs finish cooking, add the chopped Nova lox to the skillet. Gently fold the lox into the scrambled eggs to warm it slightly while maintaining its delicate texture.
- Garnish and Serve: Transfer the scrambled eggs with lox and onions to serving plates. Garnish with fresh dill and/or chives as desired. Serve immediately for the best texture and flavor.
Notes
- The key to preventing burnt butter is combining it with olive oil before heating.
- Season eggs lightly because Nova lox is naturally salty.
- Cooking onions slowly over medium heat enhances their sweetness and depth of flavor.
- Adding the lox at the end keeps it tender and flavorful without overcooking.
- Fresh herbs like dill and chives add a bright contrast and fresh aroma.
