My husband grew up loving Lox, Eggs and Onions, a deli specialty. This recipe combines two culinary traditions.
Make or buy your favorite piecrust. If you don’t have one, use the recipe below:
5 T butter
1 cup flour
¼ t salt
2.5 T water
Add the salt to the flour; cut in the butter; sprinkle the water and mix lightly. Roll out the dough with a rolling pin and line a pie pan with it.
Mix:
4 large eggs
1.5 cups milk or cream
1.5 T flour
¼ t salt
1 T sherry
pepper, cayenne, nutmeg to taste
Grate:
6-8 oz. cheese (gruyere or cheddar)
Sauté 1 medium to large onion. Spread it in the bottom of the pie pan. Tear 3 oz. of smoked salmon (lox) into bite-sized pieces and spread them on top of the onion. Scatter the grated cheese on top, and pour the egg mixture over everything.
Bake for 45-55 minutes at 375°.