True lox is not smoked, but simply cured in brine. Lox was originally cut from the fatty belly of a Pacific salmon and cured in brine before being shipped to the east coast via the railroad. Today, it is a style of preparation and not necessarily made with Pacific salmon.
Because of its preparation, lox is light in color – almost white. It has a briny taste when compared to the milder and more popular cold smoked Nova, which is bright orange to red in color, like any smoked salmon.
I was inspired to seek out true lox after watching an episode of Anthony Bourdain’s “No Reservations” that was filmed at Russ and Daughters in New York. In this episode, Anthony enjoys a classic pairing of true belly lox on a bagel with cream cheese, tomato and garnishes.
I found what I was looking for at Miller’s East Coast Deli – a fishplate of belly lox with a bagel and all the trimmings. The lox served at Russ and Daughters along with Miller’s fishplate became the inspiration for this recipe of baked eggs with lox, tomatoes, red onion and capers. It is easy to make and looks stunning on the plate. The recipe is for two portions.
- 1 tablespoon butter
- 2 tablespoons heavy cream
- 1 – 4-ounce package of lox style salmon (I prefer lox but any thin sliced salmon can be used.)
- 4 room temperature eggs
- 1/2 tomato (such as a plum tomato) cut into a medium-large dice
- 1 slice red onion diced
- 1 teaspoon capers
- Salt and fresh ground pepper to taste
- Pre-heat oven to 400 degrees
- Coat two ramekins with butter. Divide the remaining butter and place in the ramekins along with 1 tablespoon of cream each.
- Place the ramekins with butter and cream on a baking sheet and heat for 3 to 5 minutes or until butter melts. Remove from the oven
- Crack two whole eggs into each ramekin. Top with diced tomato, red onion and capers. Season with salt and pepper. Return the ramekins to the oven to cook for 20 minutes or until the eggs are set to your liking. Remove from oven and serve immediately.