| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Eggs |
6 |
Servings |
INGREDIENTS
| 3 |
T |
Unsalted butter |
| 1 |
|
Onion, diced |
| 1/4 |
lb |
Thinly sliced lox, diced |
| 10 |
|
Eggs, lightly beaten |
|
|
Salt, to taste -optional |
|
|
Freshly ground pepper, to |
|
|
taste |
|
|
Chopped fresh parsley or |
|
|
dill for garnish |
INSTRUCTIONS
From: Linda Shapiro / Naples FL <lss@coconet.com> Date: Tue, 9 Jul
1996 10:37:42 -0400 Recipe By: International Deli Cookbook/ Judy
Zeidler p.94 1994 In a large non stick skillet, heat butter over
medium- high heat and saute onions til soft, about 4 minutes. Add lox
and saute til lightly browned. Pour in eggs and let them set lightly
around the edges. Season with salt and pepper to taste. Then shake
the skillet and stir til cooked through. Spoon onto heated serving
plates and garnish with parsley or dill. JEWISH-FOOD digest 242 From
the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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