Lox, Eggs, And Onions (Aka, Leo)

• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• kosher salt and freshly ground black pepper to taste
• 10 eggs
• 1 teaspoon onion powder
• 3 ounces smoked salmon, finely chopped
• creme fraiche and finely chopped fresh dill, for garnish

1. Melt the butter in a large saute pan over medium heat. When bubbling, add the onion and a sprinkle of salt and cook, stirring occasionally, until softened and lightly browned, 7 to 10 minutes.
2. Meanwhile, in a medium bowl, whisk together the eggs, onion powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper, until fully combined and slightly frothy.
3. Pour the egg mixture over the onions and cook, stirring often with a rubber spatula, until eggs are just barely set. Remove pan from heat, and stir in the smoked salmon.
4. Divide eggs amongst plates and serve dolloped with creme fraiche and sprinkled with dill.

unsalted butter, onion, kosher salt, eggs, onion powder, salmon, crueme

Taken from food52.com/recipes/72151-lox-eggs-and-onions-aka-leo (may not work)