Recipe: Lox, Eggs and Onions

A Jewish breakfast classic, adapted from Russ & Daughters' recipe.

Send in e-mailSend in e-mail
Send in e-mailSend in e-mail
Bagels and lox, the kosher eggs benedict. Courtesy of Russ & Daughters
Bagels and lox, the kosher eggs benedict. Courtesy of Russ & Daughters
Vered Guttman
Vered Guttman

Adapted from Mark Russ Federman’s book Russ & Daughters, Reflections and Recipes from the House that Herring built

Serves 4


2 tablespoons canola oil

1 large onion, cut into 1/4 inch dice

8 large eggs

1/4 cup whole milk or Half-and-Half

Kosher salt

Freshly ground black pepper

1 tablespoon unsalted butter

2 ounces lox, cut into strips

2 tablespoons minced fresh chives


1.  Heat the oil in a large, heavy skillet (preferably nonstick) over medium-low heat. Add the onion and sauté, stirring occasionally, until they are golden brown, about 20 to 30 minutes.

2.  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.

3.  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 a 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.

Click the alert icon to follow topics: