Contributed by: Carol Finerman
2 medium onions, finely chopped
1/4 lb. (scant) lox, cut into small pieces
1/4-1/2 c. milk
Put lots of butter into frying pan. Sauté onions over very low heat, covered, about 1/2 hour till soft and golden. You should add more butter during this time if it looks too dry. Increase heat to medium-low; add lox and sauté about 4-5 minutes. While lox is cooking, beat eggs and milk together. Increase heat to medium-high, add eggs/milk mixture to pan and mix all ingredients together. Depending on your tastes, eggs can be scrambled and range from soft (wet) to hard (dry); eggs can be made into an omelet, or served in chunks. Recipe may be increased to serve more people.
While there may be lots of lox and egg recipes, this one comes from my husband, Aaron. Everyone who has tasted this dish has declared it a special treat. We always serve it with bagels.
Yield: 2 servings