Leo Lox Eggs and Onions My Version with Red Bell Peppers
Elevate your breakfast game with "Leo Lox Eggs and Onions My Version with Red Bell Peppers," a vibrant twist on the classic lox and eggs combination. This savory dish brings together fluffy scrambled eggs, buttery smoked salmon, sweet caramelized onions, and the distinct crunch of red bell peppers for an irresistible harmony of flavors and textures. A touch of fresh dill adds herbaceous brightness, while a quick cook time of just 15 minutes makes this an ideal recipe for busy mornings or weekend brunches. Perfectly seasoned and cooked to creamy perfection, this one-pan wonder pairs beautifully with toasted bread or bagels for an effortless yet elegant meal. Packed with protein and bursting with colorful ingredients, it’s the ultimate wholesome and delicious way to start your day!
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Recipe Information
Ingredients
- 6 large eggs
- 6 oz smoked salmon (lox)
- 1 medium yellow onion
- 1 large red bell pepper
- 2 tbsp fresh dill
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Crack the eggs into a medium mixing bowl. Add a pinch of salt and black pepper, then whisk until well combined. Set aside.
Slice the onion into thin half-moons and the red bell pepper into thin strips. Chop the smoked salmon into bite-sized pieces and finely chop the fresh dill.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large non-stick skillet over medium heat.
Add the sliced onions to the skillet and sauté for 4-5 minutes, stirring occasionally, until translucent and slightly caramelized.
Add the sliced red bell peppers to the skillet and cook for another 4-5 minutes, until softened and fragrant.
Reduce the heat to medium-low. Add the smoked salmon pieces and cook for 1-2 minutes, stirring gently, until just warmed through. Avoid overcooking to prevent the salmon from becoming tough.
Pour the whisked eggs into the skillet. Use a spatula to gently stir the mixture, ensuring even cooking and avoiding over-stirring. Cook for 2-3 minutes, or until the eggs are just set but still soft and creamy.
Sprinkle the chopped dill over the top, give it a final gentle stir, and remove from heat.
Serve immediately on plates or with toasted bread on the side. Garnish with additional dill if desired!
Nutrition Facts
Calories |
953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1186 mg | 395% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.1 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 35.3 mcg | 176% | |
| Calcium | 232 mg | 18% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1268 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
