This is the mother of all healthy breakfasts. There are a million ways to make this online. All wrong. Mine was forged in the heat of weekend battle manning the griddle at a very large and very busy Bagel Bakery. As always, process is everything.
- 5 eggs
- One half white onion
- A touch olive oil
- Lox, typical 4 oz package
- Creme fraiche
The process
- Lightly whip the eggs in a cup, breaking up the yolks but not much farther than that. Set aside.
- Heat a very small smidge of good olive oil in a non stick egg pan
- Dice the onion and drop in the pan. Get it to almost translucent. No more than 3-4 minutes over low to medium heat.
- Lower heat and pour in the eggs. Let it chill, don’t stir.
- When you get to a happy place stir a bit and flip. Until 80% done
- Tear the salmon into pieces and drop into the egg mix as you take off of the heat, with one small stir/flip. You do not want to cook the salmon at all.
- Move to a serving plate quickly so it doesn’t keep cooking.
- Hit with a few dollops of creme fraiche across the eggs.
- You can then have additions on side or sprinkled on like: thyme, capers, green onion….or nothing. If you use, pick one, don’t overdo
DO:
- whip the eggs a tiny bit
- use low heat
DON’T:
- Cook the salmon AT ALL
- Use too much oil
- Overcook the onions, keep em freshish
beggarsgourmet.com 