Known colloquially as the LEO, the combination of salty lox, softened onions, and scrambled eggs is a highlight of breakfast at the Jewish delicatessen. This version stays true to the classic, but dresses it up with a downy dollop of creme fraiche.
This recipe is part of a gorgeous Jewish deli breakfast spread, For the full article, go here. —Leah Koenig
large onion, finely chopped
kosher salt and freshly ground black pepper to taste
smoked salmon, finely chopped
crème fraîche and finely chopped fresh dill, for garnish