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LEO: Lox, Eggs and Onions


Kennedy inherited his love for the dish, fittingly enough, from his Uncle Leo, who would turn out big batches anytime the budding chef came to visit.

The irresistible meld of slow-sautéed onions, luxuriant eggs and brined, cold-smoked salmon made such a vivid impression on Kennedy's senses, it eventually became his own go-to dish for serving large crowds at weekend get-togethers.

All you need is a few spoons for people to help themselves and slather it all onto crisp slices of toast.

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Rate this recipe 4.4/5 (7 Votes)


  • 1 tablespoon unsalted butter
  • 1/2 cup minced white onion, about 1/2 small white onion
  • Kosher salt, to taste
  • 5 large eggs
  • 1/3 cup lox, finely diced, about 2 ounces
  • 1 tablespoon chopped chives
  • Aleppo pepper, to finish
  • Flaky salt, to finish


Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from


Step 1

In a medium nonstick skillet, heat the butter over medium-low heat. Add the onions, season with a pinch of salt and cook until soft and translucent, stirring occasionally, 7 minutes.

Meanwhile, crack the eggs into a medium bowl and whisk until the whites and yolks blend together, 20 to 30 seconds. Be careful not to over aerate. Add the eggs to the onions and cook, stirring constantly with a rubber spatula, until the eggs become soft curds and are almost fully cooked, about 2½ minutes. Remove from the heat and immediately stir in the lox. Garnish with the chives, sprinkle with Aleppo pepper and flaky salt, and serve.

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