Title: Lox with Eggs & Onions
Categories: Jewish Pileggi Egg Fish Salmon
Yield: 1 Servings

4	tb	Butter or margarine
1	lg	Onion, diced
1/4	lb	Lox or Nova Scotia smoked salmon, coarsely chopped
10	lg	Eggs, beaten

In a large skillet, heat butter or margarine and saute onion until it turns golden brown. Add smoked salmon and eggs. Cook, stirring until eggs are scrambled to taste. If you prefer, cook without stirring until eggs are set, turn w/ a spatula, and cook pancake style. Serve immediately w/hot toasted bagels. Makes 4 servings.

NOTE: If you were brought up in an old-fashioned Jewish household, you know that when you can't afford to buy a lot of lox for Sunday breakfast or brunch, you buy a little bit and figure out a way to make it go around. If you make lox w/eggs and onions, you won't suffer and you won't feel poor. This is, in fact, one of most popular breakfast dishes that I serve in my restaurant. Of course, since I felt that most of my customers were like family, I didn't skimp on amount of lox I added to this recipe.

Recipe: Mama Leah's Jewish Kitchen by Leah Loeb Fischer w/Maria Poluskin Robbins. C 1990 Published by MacMillan Publishing Company. D. Pileggi

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