L.E.O. Scramble with Lox, Onions, and Rye

Why You’ll Love This Recipe

• Silky, custardy eggs folded with ribbons of smoky lox and sweet onions.
• Bright chives and a squeeze of lemon wake up classic New York deli flavors.
• Ready in about 20 minutes with simple, easy-to-find ingredients.
• Elegant yet approachable breakfast, brunch, or light supper on toasted rye.

Grocery List

• Produce: 1 sweet onion, 1 bunch chives, 1 lemon
• Dairy: Eggs, unsalted butter, heavy cream or whole milk
• Pantry: Cold-smoked salmon lox, rye bread, olive oil, kosher salt, black pepper

Full Ingredients

For the L.E.O. Scramble

• 4 large eggs
• 1 tbsp (15 ml) heavy cream or whole milk
• 1 cup (120 g) sweet onion, thinly sliced
• 3 oz (85 g) cold-smoked salmon lox, cut into 1-inch pieces
• 1 tbsp (14 g) unsalted butter
• 1 tsp (5 ml) olive oil
• 1/8 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, divided

For Finishing and Serving

• 2 tbsp fresh chives, finely snipped
• 2 slices rye bread (about 80 g total), toasted
• Lemon wedges (from 1 lemon)
• Additional pepper for serving

Step-by-Step Instructions

Step 1: Prep the aromatics, lox, and eggs

Thinly slice the sweet onion into half-moons. Snip the chives. Cut the lox into bite-size pieces. In a bowl, whisk the eggs with the heavy cream and half of the pepper until homogenous but not frothy. Set out lemon wedges and rye bread for toasting. If you have plate warmers or a low oven, warm two plates to keep the eggs silky on the plate.

Step 2: Soften the onions

Heat a 10-inch nonstick or well-seasoned skillet over medium-low heat (aim for a pan surface around 300–325°F / 150–165°C if your cooktop has numeric control). Add the butter and olive oil. When the butter foams, add the onions and a pinch of salt. Cook, stirring occasionally, until tender and lightly golden at the edges, 6–8 minutes. Adjust heat to prevent browning too quickly; you want sweet and soft, not crisp.

Step 3: Lower the heat and add the eggs

Reduce the heat to low. Pour in the egg mixture. Using a silicone spatula, gently push and fold the eggs from the edges toward the center, pausing to let glossy curds form. Keep the mixture moving slowly for 2–3 minutes until the eggs are softly set, custardy, and still slightly wet. Avoid high heat; slow is what makes them silky.

Step 4: Fold in the lox off heat

Remove the skillet from the heat when the eggs are about 80–90% set. Scatter the lox over the eggs and fold gently for 30–60 seconds. The residual heat will warm the salmon without tightening it, keeping the texture tender and velvety.

Step 5: Finish with chives and season

Fold in the chives and the remaining pepper. Taste and add only a pinch more salt if needed; lox can be quite salty. The eggs should be glossy and barely set—they will continue to firm up slightly on the plate.

Step 6: Toast, plate, and serve with lemon

Toast the rye bread to your preferred darkness. Spoon the L.E.O. scramble over the toast (or serve alongside). Finish with a generous squeeze of lemon over the eggs to brighten the smoky richness, and add a final crack of pepper. Serve immediately on warm plates.

Pro Tips

• Cook low and slow for silky eggs; if your stove runs hot, use the smallest burner and keep it at low.
• Add lox off heat to prevent it from turning firm and squeaky.
• Season lightly—lox brings plenty of salt. You can always add more at the table.
• Warm plates keep custardy eggs luscious instead of cooling and firming on contact.
• Use a silicone spatula to make broad, gentle folds that create soft curds.

Variations

• LEO + Cream Cheese: Dot 2–3 tbsp of room-temperature cream cheese into the eggs during the last 30 seconds for extra richness.
• Dill and Capers: Add 1 tbsp chopped dill and 2 tsp drained capers with the chives for a briny pop.
• Bagel Style: Swap rye toast for toasted everything bagel halves and sprinkle a pinch of everything seasoning on top.

Storage & Make-Ahead

Scrambled eggs are best eaten immediately. You can slice the onions and chives up to 2 days ahead and store them covered in the refrigerator. Sauté the onions up to 4 days ahead and rewarm gently before adding eggs. Leftover scramble can be refrigerated up to 1 day; reheat very gently over low heat with a teaspoon of milk, understanding the eggs will be firmer. Do not freeze the finished scramble. Keep opened lox refrigerated and use within 3–5 days according to package guidance.

Nutrition (per serving)

Approx. 400 calories; 22 g protein; 27 g fat; 20 g carbohydrates; 2 g fiber; 900 mg sodium. Values are estimates and will vary with specific brands and portion sizes.