Scrambled Eggs with Lox and Capers

prep:10 minutes
cook:8 minutes
Show nutritional information
  • Serves: 1
  • Calories: 350
  • Total Fat: 21g
  • Total Carbohydrate: 10g
  • Protein: 29g
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Growing up, my family would often serve lox with bagels and cream cheese at family brunches. This was always a special occasion when family came into town. In my mind, I can still taste the flavors of a toasted bagel topped with cream cheese, lox, red onion, tomato, and capers. For our version of this dish, we replaced the bagel and cream cheese with eggs for an equally delicious and much healthier version.

Serves: 1

Serves: 1decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Heat coconut oil in a frying pan over medium heat.
  2. Sauté onion until soft in coconut oil.
  3. Whisk 3 eggs in small mixing bowl.
  4. Mix chopped salmon in with whisked eggs.
  5. Pour eggs and salmon over sautéed onion.
  6. Cook, stirring gently to scramble.
  7. Serve over sliced tomato, and garnish with capers, parsley, and black pepper.


Be sure to read the label when purchasing smoked salmon. You will want to look for a wild-caught cut without any added sugars.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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    1. dcampbell
      June 28, 2014

      This recipe was delicious! I didn’t need to add any salt or anything to the meal as the salmon and capers add plenty of flavor that way. The tomatoes at the base are a great addition to the flavor and balance the saltiness. A great protein-packed breakfast.

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