A simple classic, from Mark Russ Federman‘s Russ & Daughters, the story of the New York City appetizing shop celebrating its 100th anniversary this year.
Lox, eggs, and onions
Adapted from Mark Russ Federman’s Russ & Daughters: Reflections and Recipes from the House that Herring Built, published by Schocken Books.
2 tablespoons oil
1 large onion, cut into 1/4-inch dice (about 2 cups)
8 large eggs
1/4 cup milk
freshly ground black pepper
1 tablespoon unsalted butter
2 ounces lox (about 2-1/2 slices), cut into strips (or use scraps and wings)
2 tablespoons minced fresh chives
Heat the oil in a large, heavy skillet (preferably nonstick) over medium-low heat. Add the onions and saute, stirring occasionally, until they are golden brown, about 20 to 30 minutes. Meanwhile, whisk the eggs and milk in a medium bowl. Season with salt and pepper, but go easy on the salt, as lox is quite salty.
Reduce the heat to low. Add the butter to the skillet with the onions. When the butter has melted, pour in the eggs. Sprinkle the lox and chives evenly over the eggs. Cook, folding slowly and constantly with a rubber spatula or large wooden spoon, until the eggs are set but still slightly wet, about 5 to 7 minutes. Taste and adjust with more salt and pepper as necessary.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.