This recipe, adapted from Joan Nathan's Jewish Cooking in America, comes straight from one of my favorite breakfast or brunch spots in New York, Barney Greengrass. There they make this recipe with sturgeon, nova (smoked salmon), and even whitefish. I have made it with smoked trout as well.
- 3 Spanish onions, sliced in rounds
- 3 tablespoons vegetable oil
- 8 large eggs
- 1/2 cup smoked salmon (or your choice of smoked fish (sturgeon, whitefish, trout)
Saute the onions slowly in the oil in the oil in a frying pan with a cover. When the onions start to soften, cover, reduce the heat to low, and cook about a half hour, until the onions are very soft. Remove the cover and continue cooking until golden. This way you do not need lots of oil.
Bet the eggs well in a bowl. Pour over the onions. Cook slowly, stirring well. Cover for about 10 minutes. Just before the eggs have set, add the smoked fish, and cook until just set.