Lox and Eggs (Sunday Breakfast Dish)

3 onions
3 slices lox, cut up fine
margarine or butter
6 eggs

Chop onions. Sauté in margarine or butter. When onions start to get brown, add lox and fry until lox is crisp. Beat eggs well; add to onions and lox. Fry until eggs are desired consistency.

Lox may be soaked in milk overnight or for several hours to make it less salty and more tender.

Yield: 3-4 servings