"My mother made perfect lox, onions, and eggs. She always made it on New Year's Day. Except it isn’t really lox, onion, and eggs, it's nova scotia, onions, and eggs. And nova scotia’s best when it comes from a deli department, loose or fresh-sliced, instead of a package at the grocery store."
Chop a yellow onion (like a quarter of a yellow onion) into small pieces and saute in a lot of butter (sweet butter, not salted), slowly, on a moderately low temperature, until the onion gets soft and yellow-ish, not brown, do not brown or burn the onions). When the onions are soft and golden yellow, add a little more butter and a quarter of a pound of nova scotia salmon also chopped into small pieces. Sauté the salmon with the onions until it starts to look a little paler than it was, but don’t overcook. Also on a low flame.
Beat 7 eggs really well in a bowl with a whisk, fluffing as much air as you can into them.
Add a little more butter to the pan. Add the eggs to the nova and onions and stir and scrape and cook on a moderate flame, letting it rest for a second, then scraping, and so on. If it starts to cook too quickly, turn it down a little bit, so that it cooks slowly! Cook until the lox, onions and eggs are cooked all over and mixed but still a little “soft”. (Not runny but soft.)
Spoon into a serving bowl and serve immediately with fresh toasted bagels and cream cheese and any jam you have on-hand.
- Amy Ephron