Scrambled eggs with lox and onions

One of my favorites. Perfect with a toasted bagel and a big cup of coffee. This recipe serves 2. The flavor will be much better if you use local, farmers’ market eggs.

1/3 c chopped onion
1/3 c chopped lox
1 TB butter
4 large eggs
2 TB milk or, even better, heavy cream
salt, pepper

In a non-stick skillet, saute the onions in the butter over medium-low heat for 10-15 minutes until golden brown. Meanwhile, beat the eggs with the milk or cream and a pinch of salt (use less salt than you usually would because the lox are salty). Reduce heat to low and add eggs to the pan. Cook slowly, stirring occasionally, until the eggs are almost done. Add lox and a grinding of pepper and stir. Serve when eggs are still soft and creamy.

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