The LEO

By bakers_delight85

Ingredients

• 6 large eggs
• Freshly cracked black pepper to taste
• 2 Tbsp. unsalted butter
• 1 large onion, diced
• 1/2 pound thinly sliced lox or nova, chopped
• Salt to taste, optional

Preparation

Step 1

Crack the eggs into a bowl and add 3 Tbsp. water and a generous grinding of pepper. Whisk just long enough to combine; you should still see large bubbles. Set aside.
Warm the butter in an 8- to 10-inch skillet over medium-low heat. Saute the onion for about 8 minutes, until very soft and beginning to brown. Add the lox, just heating it through. Immediately pour in the egg mixture. Cook frequently stirring up from the bottom with a spatula, until the eggs form soft curds and are lightly set but still look a little runny, 3 to 4 minutes. Do not overcook. Remove from the heat, then stir an additional time or two to cook through before serving immediately. Allow diners to salt to taste at the table, but the salinity of the lox should suffice for most people. Serves up to 4; serve with a bagel.