Dill

Lox, Eggs, and Onions (aka, LEO)

July 24, 2017
Photo by Julia Gartland
Author Notes

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

  • Serves 6
Ingredients
  • 2 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • kosher salt and freshly ground black pepper to taste
  • 10 eggs
  • 1 teaspoon onion powder
  • 3 ounces smoked salmon, finely chopped
  • crème fraîche and finely chopped fresh dill, for garnish
In This Recipe
Directions
  1. Melt the butter in a large sauté pan over medium heat. When bubbling, add the onion and a sprinkle of salt and cook, stirring occasionally, until softened and lightly browned, 7 to 10 minutes.
  2. Meanwhile, in a medium bowl, whisk together the eggs, onion powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper, until fully combined and slightly frothy.
  3. Pour the egg mixture over the onions and cook, stirring often with a rubber spatula, until eggs are just barely set. Remove pan from heat, and stir in the smoked salmon.
  4. Divide eggs amongst plates and serve dolloped with creme fraiche and sprinkled with dill.

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Leah is the author of Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (Chronicle, 2015)