Saturday, April 27, 2013

Lox Omelet Loaded with Flavor



Lox, gravlax, or gravad lax; whatever its label, this salt and sugar cured salmon is a delicious seafood favorite. Lox is easy to prepare (link) and so versatile to use. Think bagels and lox, lox crostini, pasta with lox and a creamy sauce, lox in seafood soups and chowders, lox mac 'n cheese, scrambled eggs with lox, lox frittata... the list goes on. 

This time I decided to go with lox and eggs. Guests have enjoyed Eggs Benedict with Lox at brunch, but this Lox Omelet was destined for a family breakfast for two. Its rich flavors meant one omelet divided nicely into two satisfying portions, accompanied by fresh fruit and a slice or two of toasted French bread. That also cut in half any pangs of dietary guilt at combining eggs, bacon, salted fish, cheese and sour cream in one dish. No, forget the guilt, this was one terrific breakfast.






Lox Omelet Loaded with Flavor

Ingredients


3 eggs (I used 2 eggs + 2 egg whites)

Sprinkle of dill weed (NOT dill seed)
2 tablespoons milk or cream
lox (smoked salmon) torn into pieces
1/4 cup any creamy or meltable cheese,cubed or chunked, at room temperature
2 green onions, finely chopped
2 slices crispy, cooked bacon (optional)
Freshly ground black pepper
1 tablespoon unsalted butter
Sour cream for topping (optional)

Directions

  1. Whisk eggs, egg whites, dill weed and milk together in a large mixing bowl.
  2. Heat a large nonstick pan over medium-low heat. Add the butter and as it melts, rotate the pan to spread it out. Add the egg mixture and let it cook undisturbed for a bit to set the bottom. After the bottom begins to firm up, use a spatula to gently push the sides toward the center, tilting the pan to let the liquids run out to the edge.  
  3. While the center is still somewhat moist but liquid no longer flows, scatter the pieces of salmon, small chunks of cheese, green onions and bacon (if you are using some) over the top. Season with salt and pepper, then fold one side over the other to form an omelette.
  4. Slice crosswise into portions and serve (topped with sour cream if you like).
Tasting Note: The sour cream seemed a good idea, but seemed too heavy along with the omelet's cheese and bacon. I'll try a sprinkle of lemon zest, dill and parsley gremolata as a topping next time. 

1 comment:

  1. Update: lemon zest/green onion/parsley/dill gremolata WAS a better topping than sour cream, but green salsa or green tabasco will always be RL's preference.

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