| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Eggs |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 1 |
sm |
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.
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”