For hosts who’ve had enough of holiday prep
Pass It Down Family Favorites
With a Side of Memories
“What can I bring?”
“How about some apps?”
“I’m at ShopRite. Need anything last minute?”
“No, I don’t mind hosting. Just bring yourselves.”
Texts and calls like these flood in for all of us from Thanksgiving through New Year’s. After the whirlwind of prepping, plating and producing meals, New Year’s Day often arrives with empty wallets and depleted energy. Enter Lox ’n Eggs: a comforting, flavorful and surprisingly budget-friendly brunch that feels indulgent without the effort – or expense – of another elaborate meal.
Stretching lox without stretching the budget
Fresh deli lox can be pricey – $34 to $35 per pound, with specialty delis charging $45 to $50 per pound. Many home cooks like me turn to wholesale club options instead. At Costco, Kirkland Signature smoked salmon (two 12-oz. packs) costs about $24 total, roughly $20 per pound, and freezes easily. BJ’s Wholesale Club offers Wellsley Farms Gourmet Smoked Salmon (1 lb.) for $16 to $18 per pound, also vacuum-sealed and convenient for freezing.
A dish with history
Lox ’n Eggs trace back to Eastern European Jewish immigrants, who preserved salmon for long winters through curing and smoking before refrigeration.
Salted and cured, salmon became known as “lox,” from the Yiddish word “laks,” itself derived from the Old Norse word “lax.” Jewish immigrants brought these recipes to neighborhoods like the Lower East Side in New York City and, closer to home at the shore, South Philadelphia and Strawberry Mansion, where lox appeared in delicatessens and home kitchens alongside herring, whitefish, cream cheese and bagels.
In Atlantic City, Jewish delis flourished in the early to mid-20th century. Teplitzky’s, Lou’s of Ventnor and DownBeach Deli (still a favorite since 1982) offered lox, smoked fish, knishes and corned beef, cementing the shore’s reputation as a hub for Jewish cuisine.
Lox ’n eggs at home
For Lox ’n Eggs, paper-thin slices aren’t required. You can chop the slices or buy ready-made chopped lox, also called “lox bits,” to reduce cost. Eggs and onions naturally complement the smoked fish. Sautéed onions add sweetness, while eggs bring protein and substance.
You can also stretch eggs with liquid egg whites to increase volume, keeping the dish light and fluffy and terrific for a crowd. Some guests may even prefer Lox ’n Egg Whites for a low-calorie, low-cholesterol alternative.
Light, fluffy, budget-savvy lox ’n eggs
Serves 12
Ingredients:
- 12 to 15 eggs
- 1½ cups liquid egg whites
- 9 to 12 oz. smoked salmon or lox bits
- 3 small onions, thinly sliced or chopped
- 3 to 4 tsp. butter or olive oil
- ⅓ cup chopped fresh chives or 2 tbsp. chopped fresh parsley
- Salt and pepper, to taste
Method:
Sauté the onions in butter or oil over medium heat until soft and golden. In a large bowl, whisk eggs and egg whites; season with salt and pepper.
Pour the eggs over the onions and cook gently, stirring occasionally, until softly scrambled.
Fold in the chopped lox just long enough to warm through.
Gently fold in the chives at the end, or sprinkle on top when serving.
Serve on toast, bagels or on their own.
Tips:
Buy vacuum-sealed smoked salmon, often sold in two-packs, so you can use one and freeze one.
Use chopped lox or “lox bits” for a cost-effective option.
Stir gently to keep eggs light and fluffy.
Can be made ahead and kept warm in a low oven for easy serving.
A timeless classic
Over the decades, Lox ’n Eggs has retained its appeal, though some people have never experienced the dish, depending on background and exposure to ethnic foods. Its beauty lies in minimal prep, few ingredients and elegant flavors, making it ideal for a relaxing New Year’s brunch.
In every bite, there’s history, deliciousness and practicality – a reflection of how Jewish delis continue to bring tradition and resourcefulness to the table. Your grandma and great grandma would be proud, and proud of their grandsons who often share the cooking here in this modern age.
Lisa is an advertising copywriter (think Madmen without the men), journalist and columnist. Claim to fame: Lou’s waitress for four teenage summers. For column comments, story ideas, or to get on her “quote list” for future columns: redshoeslzs@gmail.com
