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New York Lox, Eggs, and OnionsNew York Lox, Eggs, and Onions

Meal Theme: No Cook / Sandwiches

Approximate Yield: 1 Serving


The L-E-O (Lox, Eggs, and Onions) is an integral part of New York City breakfast sandwich heritage, appreciated nationwide. From the L-E-S, the L-E-O is our gift to Y-O-U. Whether you choose to go with salty lox, classic smoked salmon, or switch up your smoked or cured fish selection entirely, this sandwich is rich with tradition in every bite. Pick a fresh bagel, and scramble a couple of extra large eggs. Salty lox sauteed with onions is what makes this sandwich a classic, and a schmear of scallion dill cream cheese is what imbues this sandwich with a touch of decadence. You might decide to skip your next meal after this breakfast sandwich.


1 bagel of your choosing
3 slices lox (or smoked salmon, if you prefer)
2 scrambled eggs
1/4 of an onion
1 tablespoon scallion dill cream cheese


First scramble two eggs. Start sauteeing the salty lox and onion, right before adding your scrambled eggs to a separate preheated pan. Then toast a bagel of your choosing. For the scallion dill cream cheese, if you can find it premade at your bagel shop, go for it, but you can easily mix this herb and allium into plain cream cheese youself. Schmear the bagel with the cream cheese mixture. Next, add the eggs to the bagel sandwich and top with the sauteed salty lox and onions. Enjoy!

Note: You can substitue raw onion for sauteed onion, and cold smoked salmon for the sauteed salty lox.

Product options:

Acme Salty Lox, 3oz.

Acme Classic Smoked Salmon 8oz., Online Smokehouse Exclusive

Spence Traditional Smoked Salmon, 4oz.

Blue Hill Bay Organic Smoked Salmon, 3oz.

Blue Hill Bay Wild Sockey Smoked Salmon, 3oz.


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