Continuing the brunch thoughts from Tuesday, because brunch is one of the best ways to spend a summer weekend, I thought I would share the secret to mixing eggs and fish. Its a simple scrambled eggs with lox. The ‘all the way’ part of this dish comes from the red onion added to the eggs and lox. Out here in New York, a ‘Bagel all the way’ is one served with cream cheese, lox, and a slice of onion.
Here’s what you’ll need:
- 4 medium to large eggs
- 4 ounces of smoked salmon
- 1/2 medium red onion diced
- chopped chives for garnish
Beat eggs in a small bowl and set it aside. Melt the butter in nonstick pan over medium-low heat. Add lox and onion; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble the eggs, stirring constantly, until nearly set, 3 to 4 minutes.
Now, remember, don’t cook the eggs all the way, nearly set. The eggs should finish their cooking after you’ve removed the pan from the heat. Otherwise the eggs will be over-cooked. Overcooked eggs will ring-out all their moisture after you plate them up. I’ve mentioned this before haven’t I?
To top off this dish, I serve it on top of a slightly toasted bagel and top the eggs with chopped chives.