The Leo Recipe

Prepare onions

Peel the medium yellow onion and slice it thinly into half-moons. Separate slices so they cook evenly.

Heat a 10-inch skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp butter. When the butter melts and starts to foam, add the sliced onions and stir to coat.

Season the onions with 1/4 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp granulated sugar (this helps gentle caramelization).

Cook the onions, stirring every 1–2 minutes, until softened and golden brown, about 10–12 minutes. If they begin to stick or brown too quickly, reduce heat to medium-low and add a splash (1–2 tsp) of water to deglaze the pan. Once caramelized to your liking, remove from heat and set aside in a small bowl.

In a medium bowl, crack 4 large eggs and whisk until yolks and whites are well combined and slightly frothy (about 20–30 seconds). Season with 1/2 tsp kosher salt and 1 tsp freshly ground black pepper; whisk lightly to incorporate.

Wipe out the skillet used for the onions or use a clean nonstick skillet and place over medium-low heat. Add 2 tbsp unsalted butter and allow it to melt and foam gently but not brown.

Pour the beaten eggs into the skillet. Let them sit undisturbed for about 20 seconds, then using a spatula, gently pull the set edges toward the center, tilting the pan to allow uncooked egg to flow beneath. Continue folding and moving the eggs every 10–15 seconds until soft curds form and eggs are just set but still moist — about 2–3 minutes total. Remove from heat (they will continue to carryover cook).

Fold half of the sautéed onions into the scrambled eggs gently to combine, keeping some onions aside for topping.

If using bread or bagel, toast 2 halves to desired crispness. Spread 1/4 cup cream cheese evenly on the toasted surfaces if using. Alternatively, plate the toast plain for a cleaner presentation.

Arrange the toasted bread or serving plate. Divide the scrambled eggs with onions evenly between the two servings (or place all on a single plate if serving one).

Top the eggs with the thinly sliced smoked Nova lox, fanning slices so they drape nicely (divide about 4 oz lox per 2 servings — adjust if plating individually).

Scatter the reserved sautéed onions on top of the lox for warm contrast, then sprinkle 2 tbsp drained capers over the dish.

Finish with 2 tbsp finely snipped chives, a light grating of lemon zest from 1/2 lemon, and a squeeze of lemon juice to taste (about 1/2 tsp). Add additional black pepper to taste.

Serve immediately with extra lemon wedges on the side and optional bagel/cream cheese accompaniment.