Lox, Eggs, and Chives Omelette
Approximate Yield: 2 servings
This easy breakfast recipe, using either salty lox or Nova smoked salmon, is about as simple as breakfast gets. Creamy eggs, sweet and floral chives, and silky soft salmon are finished with a touch of heat for a breakfast or brunch that comes together quickly with lots of flavor! If making an omelette sounds intimidating, feel free to turn this into a scramble, as the results are equally as delicious.
1 tablespoon canola oil (or another neutral oil capable of variable heat cooking)
½ white onion, minced
5 large eggs
3 ounces of Acme Smoked Fish Salty Lox, cut into strips (or Acme Smoked Fish Nova Smoked Salmon, if you prefer a little less salt)
1 bunch chives, chopped
½ teaspoon Aleppo pepper
Salt and pepper, to taste
In a nonstick skillet, heat the oil over medium-low heat. Add the onions. Season with a pinch of salt and cook until the onions are soft and translucent, stirring occasionally, for approximately 7 minutes.
While the onions are cooking, crack the eggs into a bowl and vigorously scramble them until the whites and yolks blend together. Add a little more oil to the pan, if necessary, then add the eggs to the pan with the onions and cook. Increase the heat to medium-high, and then cook for about 2½ minutes. Remove from the heat and then immediately add the strips of lox or smoked salmon evenly across the surface of the cooked egg omelette. Top the open omelette with half of the chives.
Carefully detach the bottom of the omelette from the skillet with a rubber spatula, and then fold the mixture over into a "half moon" assembly, with the salmon inside the folded outer layer of egg and onion as a filling.
Garnish with the remaining chives, sprinkle with Aleppo pepper, flaky sea salt, black pepper, and then serve.
Acme Smoked Fish Salty Lox, 3oz.
Spence & Co. New York Style Nova Lox, 4oz.
Acme Smoked Fish Nova Smoked Salmon, 3oz.