The Leo Recipe

Slice and sweat onion

Peel and halve the yellow onion. Slice into thin half-moons (about 1/8-inch thick). Heat a 10-inch skillet over medium heat and add 1 tsp olive oil and 1 tbsp butter. When the butter stops foaming, add the sliced onion, 1/4 tsp kosher salt, and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Increase heat to medium-high for the last 1–2 minutes to get a little color but avoid burning. Transfer onions to a bowl and keep warm.

Prepare flavored cream cheese

In a small bowl combine the 4 tbsp softened cream cheese with the chopped fresh dill, a squeeze of half the lemon (about 1 tsp), and a pinch of black pepper. Stir until smooth and set aside at room temperature.

Scrambled eggs (soft)

Crack 4 large eggs into a bowl, add a pinch of salt and pepper, and whisk until homogenous. Heat the same skillet over low–medium-low heat and add the remaining 1 tbsp butter. When butter is melted but not browned, pour in the eggs. Stir gently and continuously with a spatula, folding from the edges to the center, until eggs are softly set and slightly creamy, 3–5 minutes. Remove from heat slightly before fully set; residual heat will finish them. Taste and adjust seasoning if needed.

Toast bagels

Split the 2 bagels and toast to your preference (light to medium). While still warm, spread 2 tbsp flavored cream cheese on each bagel half (total 4 tbsp).

Arrange lox and toppings

Divide the scrambled eggs evenly across the bottom halves of the two bagels. Top the eggs with the warm sautéed onions (divide evenly). Layer the smoked Nova lox slices over the onions and eggs, using about 4 oz of lox per two assembled bagels (total 8 oz divided). Sprinkle the capers evenly (about 1 tbsp per bagel) and finish with a light squeeze of the remaining lemon half over both bagels, a pinch of fresh black pepper (approx 1/4 tsp each bagel), and the optional thinly sliced red onion and microgreens if using. Place the top halves of the bagels on or serve open-faced.

Garnish each finished bagel with a small extra sprinkle of chopped dill. Serve immediately while eggs are warm and bagels are slightly crisp.