Herbed Lox Scramble with Lemon Sour Cream

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  • 1/2 medium red onion, sliced into thin rings
  • 1/4 cup sour cream
  • Juice of 1/2 large lemon
  • 1/2 teaspoon lemon zest
  • 8 large eggs
  • 2 tablespoons milk
  • 1/3 cup fresh herbs in any combination (dill, parsley, cilantro, basil, thyme, chervil, tarragon)
  • 2 tablespoons unsalted butter
  • 4 ounces lox or smoked salmon, cut into bite-sized pieces
  • Salt and freshly ground black pepper


Soak onion rings in a bowl of ice water for at least 10 minutes or up to 1 hour.
Whisk together sour cream, lemon juice and zest. Season to taste with salt and pepper. Set aside.
Whisk together eggs, milk and herbs. Season with salt and pepper.
Melt butter over medium heat in a large, non-stick frying pan.
Add eggs to pan and stir often until almost set.
Add lox and cook for a few seconds longer until eggs are just set but still soft.
Divide evenly between 4 warmed plates.
Drain onion rings completely. Spread a few onion rings over each serving of eggs and drizzle with lemon sour cream.
Serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
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