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
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Ingredients
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2 tablespoons
unsalted butter
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1
large onion, finely chopped
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kosher salt and freshly ground black pepper to taste
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10
eggs
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1 teaspoon
onion powder
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3 ounces
smoked salmon, finely chopped
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crème fraîche and finely chopped fresh dill, for garnish
Directions
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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.
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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.
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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.
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Divide eggs amongst plates and serve dolloped with creme fraiche and sprinkled with dill.
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