Title: Lox with eggs & onions
 Categories: Jewish, Pileggi, Eggs, Fish, Salmon/smok
      Yield: 1 Servings
 
      4 tb Butter or margarine
      1 lg Onion, diced
    1/4 lb Lox or Nova Scotia smoked
           -salmon, coarsely chopped
     10 lg Eggs, beaten
 
  In a large skillet, heat butter or margarine and saute onion until it
  turns golden brown.  Add smoked salmon and eggs. Cook, stirring until
  eggs are scrambled to taste. If you prefer, cook without stirring
  until eggs are set, turn w/ a spatula, and cook pancake style. Serve
  immediately w/hot toasted bagels. Makes 4 servings.
  
  NOTE:  If you were brought up in an old-fashioned Jewish household,
  you know that when you can't afford to buy a lot of lox for Sunday
  breakfast or brunch, you buy a little bit and figure out a way to
  make it go around. If you make lox w/eggs and onions, you won't
  suffer and you won't feel poor. This is, in fact, one of most popular
  breakfast dishes that I serve in my restaurant.  Of course, since I
  felt that most of my customers were like family, I didn't skimp on
  amount of lox I added to this recipe.
  
  Recipe:  Mama Leah's Jewish Kitchen by Leah Loeb Fischer w/Maria
  Poluskin Robbins. C 1990 Published by MacMillan Publishing Company.
  D. Pileggi