Photo: Oxmoor House

L.E.O. Scramble

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.

Oxmoor House OCTOBER 2013

  • Yield: Serves 4 (serving size: 3/4 cup scramble and 1 toast slice)
  • Total: 11 Minutes


  • 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


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.

Lighten UP

Less is More

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.

Nutritional Information

Amount per serving
  • Calories: 297
  • Fat: 14.5g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 2.8g
  • Protein: 22.8g
  • Carbohydrate: 17.4g
  • Fiber: 2.4g
  • Cholesterol: 304mg
  • Iron: 2.5mg
  • Sodium: 443mg
  • Calcium: 86mg

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L.E.O. Scramble Recipe