Lox & Dill Scramble ?
I developed the Le Voov! Lox Scramble with my Mother’s mentality prevailing. Clean out the older food in the refrigerator by Sunday! We served an appetizer requiring lox at a party the previous day, and I wanted to make good use of it quickly so it would maintain it’s freshness.
The addition of a small quantity of Gruyere cheese makes for a deep blending of flavors both bright and rich in this lovely scramble.
Le Voov! Lox & Dill Scramble
4 – 6 eggs
1 tablespoon of quality Dijon mustard
1 – 2 teaspoons crushed garlic
1 teaspoon each: dill & lemon zest
3 – 4 oz of wild caught lox, sliced into 1-inch pieces
2 – 3 tablespoons of capers, rinsed
1 medium red onion, diced into 1-inch pieces
1 – 1 ½ cups of fresh arugula leaves, rinsed
½ cup grated Gruyere cheese
Non-stick cooking spray
Salt & pepper to taste.
Rinse the capers and arugula, then slice red onion and lox. Grate cheese and set aside. In a bowl, place the eggs, Dijon, garlic, dill and lemon zest, whisk vigorously for 30-seconds.
Heat a 10-inch skillet to medium, apply non-stick spray once heated thoroughly.
Place the eggs in the pan and let set for one full minute. Add capers, red onion and lox. Reduce heat if eggs are browning. Stir gently after eggs have set well, adding grated cheese and arugula just prior to final minute of cooking eggs. Salt & pepper to taste.
Garnish with a wedge of fresh lemon and a few juicy tomatoes from the farmer’s market.
Le Voov! Chef’s Notes: Be conservative on your salt application as the capers, lox and cheese already contain a salty base flavor. You can always add more. Just a thought… 😉