Lox, Eggs, and Onions
Source of Recipe
Source: "The World at Table, Jewish Food," by Matthew Goodman
Recipe Introduction
This lox omelette has been a staple in my family for years. It is great for brunch, breakfast, as well as dinner. Everyone just seems to like the flavor of the lox. /Judi
3 tablespoons vegetable oil
3 onions -- halved and thinly sliced
8 eggs -- well beaten
black pepper -- freshly ground
1/4 pound lox -- chopped
rye bread or bagels -- toasted
In a large nonstick skillet, heat the oil over medium low heat. Add the onions and cook, stirring occasionally, until they are golden brown, about 30 minutes.*
Pour the eggs over the onions. Season with pepper. Continue cooking over medium-low heat, stirring regularly and scraping the bottom of the pan with a rubber spatula, until the eggs have nearly set, about 7 minutes. Stir in the lox and cook until the eggs have reached the desired consistency. Serve hot with slices of rye toast or bagels.
*Judi's note: The recipe calls for cooking the onions for 30 minutes, but this is too long. I slowly cook the onions for about 12-15 minutes -- this is enough time for the onion to soften and take on a nice color.
Serves 3 to 4
Categories: Eggs, Brunch, Jewish
Recipe typed for you by Judi Mae Phelps
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