Recipe courtesy of Wayne Harley Brachman
Print
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
4 servings

Ingredients

  • 1 large Spanish onion
  • 3 tablespoons canola oil
  • 1 tablespoon butter
  • 1/4 pound lox (may be scraps or wings)
  • 8 eggs
  • Salt and pepper
  • 2 scallions, chopped

Directions

Cut the onion in half, then slice thinly. In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored. In a bowl, beat eggs with a fork, then add to the pan. When the eggs have set on the bottom, scramble in the lox and flip over. Cook and scramble until just set.

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