Page 162 - 2019TOHCookbook

BRESLAU | NEEDHAM, MA | SERVES 3-4
A quintessential Sunday morning breakfast for the Breslau Family! This is perfect when served with freshly toasted bagels and cream cheese and our Sunday Morning Home Fries.
INGREDIENTS
5 jumbo or large eggs
2 medium yellow onions, chopped
8 oz. smoked salmon (can use frozen and thaw the day before or in microwave) 1⁄4 - 1⁄2 cup skim milk
4-5 tbsp. olive oil
1⁄2 tsp. fresh or dried parsley, plus more to garnish
1⁄8– 1⁄4 tsp. sea salt, to taste
1⁄8 – 1⁄4 tsp. fresh ground pepper, to taste
INSTRUCTIONS
Scramble
1. Chop onions. Cut lox into 1⁄2-inch squares. In a bowl, whisk eggs, milk, salt and pepper.
2. Add olive oil to sauté pan. Add onions to hot pan and sauté over medium high heat stirring often. When onions have softened and are translucent, add lox and sauté until lox has turned white-ish indicating it is cooked.)
3. Add egg mixture to onions and lox. Scramble, stirring mixture until fully cooked to desired dryness. Serve and top with parsley.
Frittata
1. Alternatively, to make as a frittata, pre-heat oven to 400˚ F. Cook egg, onions and lox mixture on medium heat on the stove in an oven-safe pan for about 3-5 minutes or until bottom has set and edges begin to firm. Carefully place pan in oven and cook for approximately 20 minutes, or until mixture has puffed up and is cooked through (test with a toothpick.)
2. Sprinkle with parsley. Let cool and cut into slices.
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SUNDAY MORNING LOX, EGGS AND ONIONS