This is a delicious twist on the classic lox, eggs, and onions. My version has fresh greens and herbs, and ricotta cheese stirred into the eggs to make them extra fluffy. Make this with whatever greens or fresh herbs that you have on hand, and scale the recipe up or down as needed.

Serves 2

2 tablespoons clarified butter, butter, or organic macadamia nut oil, divided
1 cup small dice onions
2 cups chopped finely chopped fresh greens (arugula, Swiss chard, watercress, or bok choy)
4 eggs
1/4 cup ricotta or crème fraiche
Salt and freshly ground black pepper
2 ounces wild Alaskan sockeye nova lox, finely chopped
2 teaspoons chopped fresh dill

• Warm 1 of the tablespoons of ghee, butter, or oil in a small skillet. Add the onions and sauté over medium-high heat until the onions are browned, about 2 minutes. Stir in the greens and cook for about 1 minute, until wilted.
• In a small bowl, whisk together the eggs and ricotta cheese, and a sprinkling salt and freshly ground black pepper.
• Warm the remaining ghee in a medium non-stick skillet over medium-high heat. Add the eggs and let them set for about a minute. With a heat-proof spatula, gently start to stir the eggs, forming large curds.
• In about a minute, when the eggs are softly scrambled, stir in the lox, onions and greens and chopped dill.
• Divide onto two plates. Serve hot.

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