Lox and Eggs and Onions Print Email

1 large yellow onion
3 tablespoons canola oil
1 tablespoon butter
1/4 pound smoked salmon lox, large shreds
8 eggs
Salt and pepper
2 scallions, chopped

Cut the onion in half, then slice thinly. In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored. In a bowl, beat eggs with a fork, then add to the pan. When the eggs have set on the bottom, scramble in the lox and flip over. Cook and scramble until just set. Serves 4 - Wayne Harley Brachman