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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
- 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
- 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.
- 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.
- 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.
- Divide eggs amongst plates and serve dolloped with creme fraiche and sprinkled with dill.
- This recipe is a Community Pick!