Lox, Eggs and Onions
Lox, Eggs and Onions

Recipe submitted by Gerald Kiel

My grandparents, who considered themselves Orthodox Jews, emigrated to the United States from Poland in the late 19th century. They came through Ellis Island and settled on the Lower East Side. My parents were born on the Lower East Side and were exposed to Ashkenazi Jewish cuisine reflecting their tradition and religion. I recall that my mother made light supper dishes at home on Saturday and Sunday evenings. Often, my mother used lox in her quick, but delicious, supper dish of lox, eggs and onions. Following in my mother’s footsteps, I have made this dish myself for my family throughout my life and everyone has always enjoyed it.

Number of Servings: 4


1/4 pound sliced lox (nova lox preferred)
3 Tablespoons butter (you can use oil instead to make it pareve)
1 large onion, diced
8 eggs, beaten
Freshly ground black pepper to taste

Special Equipment
10 inch nonstick skillet


Cut the lox slices into 1/2 inch squares. Heat the butter in the skillet to bubbling over medium-high heat. Add the diced onion and fry, until transparent, about 5 minutes. Add the beaten eggs into the skillet. Add the lox the egg mixture. Push the egg mixture around so it cooks evenly. Add the ground pepper to taste and serve.