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L.E.O. Scramble

Photo: Oxmoor House
Total time 11 mins
Yield Serves 4 (serving size: 3/4 cup scramble and 1 toast slice)
L.E.O. refers to the winning combination of lox, eggs, and onions in this savory scramble. It's a New York diner favorite that's easy to prepare at home.


  • 6 large eggs
  • 4 large egg whites
  • 1 teaspoon canola oil
  • 1/3 cup sliced green onions
  • 4 ounces smoked salmon, cut into 1/2-inch pieces
  • 2 ounces reduced-fat cream cheese (about 1/4 cup), cut into 12 pieces
  • 1/4 teaspoon freshly ground black pepper
  • 4 (1.1-ounce) slices pumpernickel bread, toasted

Nutrition Information

  • calories 297
  • fat 14.5 g
  • satfat 5.1 g
  • monofat 5.3 g
  • polyfat 2.8 g
  • protein 22.8 g
  • carbohydrate 17.4 g
  • fiber 2.4 g
  • cholesterol 304 mg
  • iron 2.5 mg
  • sodium 443 mg
  • calcium 86 mg

How to Make It

  1. Place eggs and egg whites in a bowl; stir with a whisk until blended.

  2. Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add green onions to pan; sauté 2 minutes or until tender. Add egg mixture to pan. Cook without stirring until mixture sets on bottom. Draw a spatula across bottom of pan to form curds. Add salmon and cream cheese. Continue drawing spatula across bottom of pan until egg mixture is slightly thick but still moist; do not stir constantly. Remove from pan immediately. Sprinkle egg mixture with pepper. Serve with pumpernickel toast.

  3. Lighten UP

  4. Less is More

  5. In my lighter version of this New York favorite, I simply substitute egg whites for some of the whole eggs and reduced-fat cream cheese for the full-fat variety.

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