If you’re a fan of Jewish delis that serve breakfast, then you likely have a soft spot for the LEO. No, we’re not talking about your uncle; we’re talking about the classic zhuzhed-up scramble made with lox, eggs and onion that’s a staple everywhere from Russ & Daughters in New York, to Kenny and Ziggy’s in Texas, to Wise Sons in California.
The LEO is an ode to the building blocks of Jewish American Ashkenazi food. While you might think of lox as an ancient Ashkenazi food, salmon wasn’t actually a common ingredient in Eastern European cuisine. When Jews immigrated to the United States in the early 20th century it coincided with a time when salmon was being amply shipped from the West Coast. Salmon is clearly ideal for smoking and curing with its fattiness and subtle flavor, and lox quickly became a favored deli staple.
As for onions – caramelized ones are an essential, and make for an inexpensive way to add a big depth of flavor to a wide range of dishes. Think: bialys and chopped liver. My grandmother seemed to constantly be standing over a stove stirring onions in a skillet until golden brown, and then adding them to just about every savory dish she made. That said, the shade of your LEO onions are a personal preference; if you like them on the paler side, simply sauté them for less time. Buttery eggs bring everything together with their rich, intrinsically dairy-free, hearty friendliness. A final garnish of chives or dill adds a touch of freshness.
The LEO is always a nostalgic, satisfying breakfast, no bagel required (but absolutely welcome on the side). This recipe comes together in under half an hour and can be doubled as needed. For that reason, I love serving this to friends and family as an easy, flavor-filled brunch.
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Lox, Eggs and Onions (LEO)
The LEO is a classic Jewish American breakfast dish, and a staple of delis nationwide. This simple scramble of lox, eggs and onion tastes far greater than the sum of its parts and comes together in under 30 minutes.
- Total Time: 20 minutes
- Yield: Serves 2-3
Ingredients
- ½ white or yellow onion
- 6 large eggs
- 3 oz Nova lox
- 1 Tbsp butter
- 2 tsp olive oil
- pinch of salt
- freshly ground pepper, to taste
- fresh chives or dill, for garnish
Instructions
- Start by prepping your ingredients: Dice the onion and roughly chop the salmon. Season the eggs with just a pinch of salt and pepper, as the lox will add a lot of saltiness later. Whisk the eggs until well-beaten.
- To a skillet over medium heat, add the butter and oil (this prevents the butter from burning). Add the onions to the pan and sauté for 10-15 minutes, depending on how brown you like your onions.
- Add the eggs to the pan, and scramble them to your liking. Right before the eggs are finished cooking, add the chopped lox to the pan and gently fold them into the eggs.
- Garnish with fresh dill and/or chives, if desired, and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Quick
- Cuisine: Ashkenazi
Turned out tasty for my 1st attempt
That’s great to hear! Such a classic comfort food.
Similar, but I I sort of push the eggs over when they are still running, and saute the lox a bit.
Can’t beat lox, onion and eggs for a great meal. One addition can provide another subtle taste twist — add some chopped green pepper when you cook the onions.
The only difference in mine is that I sautĂŠ the lox towards the end of the onions. Marble rye buttered toast tops it off.
I love this recipe! So simple and so easy even for my husband! Very tasty with some capers as well sprinkled on top when served!
Thanks, Jill Bloom
Haven’t had this dish in decades. Made it last night, great for night owls looking for an “early” breakfast. Thanks. Capers! Definitely a plus
Belly lox is needed for a LEO. Using nova, as specified in your recipe, would give you a NEO.
Iâm in Sacramento area of CA and havenât seen belly lox since leaving NY. Could it be called something else. Where can I get it.
Hi Debbie. You can use whatever lox you like and easily available for you!
Oy vey
We buy lox at the only Jewish delicatessen left in town. Itâs much more expensive than supermarket lox. However, there is a huge difference between the two. Iâm 77 years old and Iâve been eating LEO for 75 years. It is my favorite breakfast.
I try to make this classic about once every 3 weeks for myself and spouse, naturally with an everything toasted bagel with a schmear.
Love Leo
Always love a LEO
yum
Your recipe is actually for a âNEOâ since you call for Nova âloxâ. To qualify as a true âLEOâ belly/salty LOX must be the protein.
In any case, enjoy to the utmost whichever way you go! đł
I usually include half of an everything bagel, preferably not toasted with a shear of TempTee whipped cream cheese.đĽŻ
Sliced tomato is optional.đ
Norman đ¨âđŚł
A staple. But whatâs better than a LEO is a PLEO (POLE?), with potatoes added.
Excellent my son!
Superb , an absolutely delicious dish
This recipe is absolutely amazing and delicious!!! A taste of fabulous!!!
I have always enjoyed the memories from childhood when I eat LEO now!
I have had and made these most of my life.
Excellent during Pesach (Passover) and breakfast after Yom Kippur’s fast (usually broken with day old bagels, cream cheese, lox and white fish (plus orange juice, coffee, tea).
Todah! (Thank you) for highlighting this classic dish!
I sometimes add red peppers, mushrooms and home fries to the mix. It depends on the mood and how hungry I am.
Love it. Sprinkle some capers on top. Can’t beat it!
My family all love the Leo, or Neo, usually with a bagel and a schmear.𼯠đ
add a few dollops of cream cheese to the egg mixture…now we’re rockin’ it
Traditionally “Nova” lox has the salt washed away so it won’t add much to the scramble!
If you use butter, what does âintrinsically dairy-freeâ mean?
You can use oil or vegan butter, and then it will be dairy-free. Hope this helps!
Your inspiration for tonightâs dinner!
We have a local business that smokes salmon, trout etc.( Duck trap) they sell end pieces about $9 for a pound, it even has a hechser. It works GREAT in a recipe like this. Just delicious
Thank you. Shaloom
Been 50years since I had this!
Thanks for the memories! Delicious!
1. Don’t dice the onion. Cut it lengthwise into thin slices and pretty thoroughly caramelize the slices before adding the egg.
2. Fold the lox in *after* the eggs are completely done cooking.
Trust me.
Looks absolutely delicious, and recipe is pretty easy to make. Will definitely try this dish for breakfast. Can’t wait! Thanks! Will also add sliced bagels with butter.
Allergic to onions; I add avocado.
I will try this and report back on the results. Hopefully it will taste as good as my ihmahâs version!
Even better than a LEO is a PLEO (potatoes, lox, eggs and onions). I make it all the time but never see it talked about or available on a menu.
Even better is a PLEO, a LEO with potatoes added. I never see anyone discuss it but it’s so good.
I like to add some shredded cheese (Swiss,cheddar or Parmesan) to the eggs
Skip the onions (use chives as garnish). Donât chop lox, add them last, and serve with big dollop of crème fraiche.
I suppose itâs hopeless to point out to you that âNova Loxâ is an oxymoron and doesnât really exist? Yes, I know there are now many brands labeling their fish that way but, to be blunt, they are lying to apply the nostalgic cachet of true lox to their smoked salmon. The result has been the near disappearance of real lox from the marketplace.
Given the traditional name of the dish, we have to wonder if it was originally made with real lox, perhaps after soaking to reduce its saltiness. I suspect people quickly decided that using Nova or other smoked salmon would be simpler, but the original name stuck.
It wouldnât make sense to change the dishâs name now. But I urge you to change the recipe entry from the ridiculous and inaccurate âNova loxâ to the simple and correct âsmoked salmon.â Thanks.
Looks yummy
Yummy. My daddy made this all the time.