LEO: LOX, EGGS AND ONIONS RECIPE - (4.4/5)

LEO: Lox, Eggs and Onions Recipe - (4.4/5) image

Provided by á-50454

Number Of Ingredients 8

1 tablespoon unsalted butter
1/2 cup minced white onion, about 1/2 small white onion
Kosher salt, to taste
5 large eggs
1/3 cup lox, finely diced, about 2 ounces
1 tablespoon chopped chives
Aleppo pepper, to finish
Flaky salt, to finish

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.