Lox & Eggs with Love!

Hello Foodies,

Apologies for the break in the blogs but we're back! It's a busy time of year isn't it? That said, it was nice to take a break last weekend to enjoy a special brunch made by my Dad. I never realized how seriously he took his lox and eggs until we started helping him. We didn't chop the onions fine enough. When we told him the onions were getting brown, he wanted it that way. And when I asked if I could cut up the lox - well, that was the ultimate insult. The answer was that you had to break up the lox with your hands and with lots of love. He also doesn't put in too much lox because that would ruin it. He knows what he's talking about because he's had many years of practice to perfect it. It was a sweet moment for me to realize how much love he puts into the preparation of this dish!

Our recommendations: French butter, farm fresh eggs (purchased at the farmer's market) and lox (however you prefer - salty or not)!

So this is a great dish to start perfecting...if you do .... let us know!

Enjoy,

Lisa