How does ABC's The Taste winner Gabe Kennedy make perfect scrambled eggs? He sweats onions in butter until they're sweet and creamy, scrambles the eggs low and slow, and stirs in diced smoked salmon right at the end. It's breakfast perfection in only 20 minutes.
When scrambling the eggs, swipe the edges and sides most often, because those are the areas that cook the fastest and can lead to dry eggs.
To learn more, read "Lox, Stock and Brunch."
L.E.O. (Lox, Eggs and Onions)
Recipe adapted from Gabe Kennedy, Winner of ABC's 'The Taste'
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1 tablespoon unsalted butter
½ cup minced white onion (½ small white onion)
Kosher salt, to taste
5 large eggs
⅓ cup (2 ounces) lox, finely diced
1 tablespoon chopped chives
Aleppo pepper, to finish
Flaky salt, to finish
1. In a medium nonstick skillet, heat the butter over medium-low heat. Add the onions, season with a pinch of salt and cook until soft and translucent, stirring occasionally, 7 minutes.
2. Meanwhile, crack the eggs into a medium bowl and whisk until the whites and yolks blend together, 20 to 30 seconds. Be careful not to overaerate. Add the eggs to the onions and cook, stirring constantly with a rubber spatula, until the eggs become soft curds and are almost fully cooked, 2½ minutes. Remove from the heat and immediately stir in the lox. Garnish with the chives, sprinkle with Aleppo pepper and flaky salt, and serve.
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