Ads Will Not Print
Lox and Eggs with Onions
Lox and Eggs with Onions, also called a LEO scramble takes “ordinary” scrambled eggs to “gourmet” in about 15 minutes!
Ingredients
- Olive oil spray
- 1 tablespoon unsalted butter (or dairy free butter)
- 1 small yellow onion (quartered and cut into ¼-inch slices (about 1 1/2 cups))
- 4 large eggs
- Kosher salt
- Freshly ground black pepper
- 3 ounces sliced Nova lox (chopped)
- Chopped chives or scallion greens (for garnish)
Instructions
- Heat a medium size skillet over medium heat. Spray lightly with oil and add the butter. Once the butter has melted and starts to foam, add the onions and ¼ teaspoon salt.
- Cook the onions for 10-12 minutes, or until the edges have browned, stirring often.
- Meanwhile, beat the eggs in a small bowl with 1/8 teaspoon salt and pepper, to taste.
- When the onions have browned, add the eggs and scramble until almost cooked through.
- Just before eggs are set, turn off the heat and add the salmon.
- Gently fold in the salmon until heated through and evenly combined, about 30 seconds. Top with chives or scallions and serve.
Nutrition
Serving: 1/2 of recipe, Calories: 279kcal, Carbohydrates: 9g, Protein: 21.5g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 397mg, Sodium: 690mg, Fiber: 1.5g, Sugar: 4g
- WW Points: 3