Brian Aaron’s Lox, Eggs & Onions
8 farm fresh eggs (we use Barham Farms Eggs at Tannin)
8 ounces diced lox (or hot smoked salmon works great too)
1/4 red onion, thinly sliced
4 tablespoons unsalted butter
1 8-ounce package Philadelphia cream cheese
Salt and pepper to taste
Begin by whisking the eggs with a little bit of salt and pepper (you don’t need much as lox has plenty of salt). In a large, non-stick skillet, melt the butter and onions together on medium-low heat until the onions just begin to soften. Add the eggs and using a rubber spatula, begin slowly scraping the bottom of the pan folding the cooked eggs to make them nice and fluffy. When the eggs are halfway cooked, fold in the lox and continue to scrape the bottom of the pan until eggs are fully cooked. Portion onto plates and add dollops of the cream cheese all over so that they just start melt by the time you start digging in. Serve with hash browns or a buttered and toasted everything bagel.