Lox, Eggs, And Onions (Aka, Leo)

1. 1

   Melt the butter in a large saute 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. 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. 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. 4

   Divide eggs amongst plates and serve dolloped with creme fraiche and sprinkled with dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.