Scrambled Eggs and Lox
Easy to make breakfast treat that can be dressed up to make it for special occasions. The original recipe that was taught to me when I was 19, I've added my variations in the notes.
Recipe type: Breakfast
Cuisine: Jewish American
Serves: 2 servings
  • 4 free-range eggs
  • 4 oz of smoked salmon (Lox)
  • pinch salt
  • pinch white pepper
  • 1 teaspoon of minced chives
  • 1 tablespoon sour cream
  • Splash of Extra Virgin Olive Oil
  1. Crack the eggs into a small bowl and whisk them thoroughly.
  2. Separate the slices of Lox so that you can easily cut them into ¾" dices
  3. Put a medium-sized saute pan on the stove over medium heat and add the olive oil
  4. After 3 minutes, drop in the diced Lox and gently toss the dices in the oil, turning them over quickly.
  5. Pour in the beaten eggs and with a spatula, start to fold them into the Lox.
  6. Scrambling eggs is a discipline in itself; you don't want to cook them too hot or too fast. Patience is required.
  7. Cook the eggs to your liking, remember that they'll continue to cook for another minute, so it's ok to take them off the stove 30 seconds early.
  8. Divide the eggs into two servings and put ½ a tablespoon of source cream on the top of each and sprinkle a bit of the chives across the top.
  9. Serve immediately, as they tend to cool off fast.

I've cooked this dish with bits of leftover Salmon, and fresh Salmon that wasn't prepared the night before. You lose the smoky flavor of the Lox, yet it's a pleasant alternative.

Knowing that this recipe is called Scrambled Eggs and Lox, don't feel like you have to be hemmed in by Salmon. This dish is spectacular with any smoked fish. Try a Lake Superior Whitefish, easily found at Whole Foods, for instance.

If you don't eat milk products, you can leave the sour cream off.

If you do eat milk products, try using a dollop of creme fraiche, or bits of nice Chevre, goat cheese.

If you are not fond of chives, try dill, it's a perfect compliment to Salmon
Recipe by Chef Mark Sylvester at