Lox, Eggs, and Onions

Ingredients

• 8 large eggs
• 6 ounces smoked salmon or lox, torn into 1-inch pieces
• 1 large yellow onion, chopped fine
• 3 tablespoons unsalted butter
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon black pepper
• Pinch of kosher salt

Before you cook

• Chop the onion fine and tear the salmon into ragged bite-size pieces.
• Beat the eggs in a bowl with the pepper and only a pinch of salt, since the salmon is already salty.

Steps

1. Melt the butter in a large nonstick skillet over medium heat.
2. Add the chopped onion and cook it for 8 to 10 minutes, stirring now and then, until it is soft, sweet, and just starting to turn gold at the edges.
3. Scatter the torn salmon over the onions and stir for 1 minute, only long enough to warm it.
4. Lower the heat to medium-low and pour in the beaten eggs.
5. Stir slowly with a rubber spatula, folding the eggs over the onions and salmon, for about 3 minutes, until soft curds form and the eggs are barely set.
6. Pull the pan off the heat while the eggs still look slightly wet, since they keep cooking.
7. Fold in the chopped dill and serve at once.