I grew up in the New York Metropolitan Area. There was always an abundance of really really good bagels. In the town I grew up you didn’t just eat bagels (or I didn’t)…they were something that you gave, that you had with friends for breakfast and lunch, something that accompanied a platter for weddings and funerals AND well, probably my favorite bready food.
My family ate lox, capers, red onions and lemon with a little cream cheese with our bagels. Not always, but it was an option that was often what most of us selected. One of our family friends (who really, to be honest, is more family than friend) makes THE BEST lox on the planet. Sorry, no arguments, it’s the best. She plates it well, and she always serves it with accoutrements that I adore (see above). So that is how I typically eat lox (in fact, it’s probably what I’m going to have for my next breakfast).
But I happened to have a lot of lox in my freezer, and my husband doesn’t particularly like lox in the traditional fashion (sacrilegious I know, but he grew up in another area of the country where lox wasn’t really a thing, so I guess that’s okay) so I decided to make lox for breakfast in a different manner.
I decided to make an egg scramble, with spinach, scallion, a little cheese and lox. What a brilliant (if I do say myself) discovery. I’m sure someone else has thought of this already, but until I see proof, I’m going with it.
This is what I did;
Chop up a handful of baby spinach. Then chop up 2 medium sized scallions. Reserve. In a small bowl, mix 3 eggs until blended, add 1 tbsp of milk, salt and pepper (I usually do one full crank, probably 1/8 tea each), whisk into eggs. Take a knob of butter (1/2 tbsp) and put into a medium-heated pan. Add eggs. Lower heat. Roughly chop 1 slice of lox. Add scallions and spinach to mixture, add cheddar to mixture, stir mixture until you get the consistency of scrambled eggs YOU like. I like mine not too runny, not too dry. Turn off heat. Add chopped lox and stir through eggs. Turn onto serving plates. Enjoy!