- Double Bonus
This is a savory variation of the Jewish Sunday breakfast treat of scrambled eggs, caramelized onions, and smoked salmon on bagels. Cantaloupe and honeydew melon wedges make a refreshing partner.
- 4 eggs
- Salt and freshly ground pepper to taste
- 1 tablespoon extra-virgin olive oil
- 1 large white onion, chopped
- 1 tablespoon unsalted butter
- 2 ounces smoked salmon, finely diced
- 2 tablespoons sour cream
- Minced fresh chives for garnish
- Toasted bagels for serving
In a medium bowl, beat the eggs with the salt and pepper just until blended. In a 9-inch skillet over medium heat, heat the oil and sauté the onion, stirring frequently, until soft and caramelized, 10 to 12 minutes. Turn out of the pan. In the same skillet, melt the butter over medium heat. Pour the eggs into the pan and cook, lifting from the edge to let the runny portion flow underneath; when almost set, scatter the onion and salmon over.
Roll over one-third of the omelette and tilt it onto a warm plate, making another fold. Spoon the sour cream over the top and sprinkle with the chives. Serve immediately, with warm bagels.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
356 calories; 27g total fat; 453mg cholesterol; 359mg sodium; 8g carbohydrates; 1g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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