Lox and cream cheese was traditionally served with bagels topped with capers, red onion and lemon. For a lighter, low carb meal, here is an open faced omelette for brunch.
Ingredients
- 2 eggs 0 CHO
- 1 TBSP cream or water 0 CHO
- ¼ tsp. Pepper 0 CHO
- 1 TBSP Butter 0 CHO
- 2 TBSP Cream Cheese 2 CHO
- 2 oz (57 gr) Lox 0 CHO
- 1 TBSP Capers 0 CHO
- 1 tsp. Red Onion finely diced 0 CHO
- 2 Lemon slices 0 CHO
TOTAL CHO 2 CHO
Instructions
- Whisk eggs, pepper and cream or water. Set aside.
- Heat butter in a non stick pan, and spread over surface of the pan with a pastry brush. Add eggs, cover and let cook over medium heat, until set.
- Meanwhile heat cream cheese in the microwave until soft and spreadable. Rinse and drain capers and finely dice onion.
- When eggs are set, slide them from the pan onto a plate. Spread cream cheese, sprinkle with capers and onion and cover with lox. Serve with lemon slices.
